This is a vegan dip/dressing absolutely bursting with dill flavour. If you’re not a fan of dill, feel free to substitute with parsley or cilantro. I use it to jazz up lots of dishes: as a dip for veggies, crackers or vegan nuggets; alongside roasted veggies; on top of quinoa salad; or as a beautiful spread for sandwiches. 



1.5 cups raw cashews

1/4 cup olive oil

1/4 cup water

1.5 Tbsp. lemon juice

1-2 small cloves garlic

1/2 tsp. salt (or to taste)

1/4 cup coarsely chopped dill

1 ripe avocado

1.5 Tbsp. capers



Place cashews in a bowl and add warm water to cover by 1 inch. Let soak for at least 4 hours or overnight.

Drain and rinse the cashews and transfer to a food processor or a high-powered blender. Add remaining ingredients and process until smooth. Taste and adjust seasonings as desired, and if needed, add more water (a tablespoon at a time) and process again until desired creaminess.


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