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.
Ingredients
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
Directions
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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