Creamy Vegan Dill Dressing
Article Published on Nov 15, 2017
For a thick, creamy dill dressing that rocks your world and makes you want to put it on everything, this creamy, vegan delight is for you!
Fresh Vs. Dried Herbs—What You Should Know
In many recipes, you can successfully substitute dried herbs for fresh by using a replacement ratio; most often one part dried equals three parts fresh. There are, however, certain times that the dried herbs simply can’t stand up to their fresh counterparts from a taste perspective. These include recipes calling for fresh basil, chervil, chives, dill, and parsley. The flavor of the fresh aromatic plant is far superior in these cases.
In this recipe for Creamy Dill Dressing, you could swap the dried for the fresh, but truthfully, your results would just not be the same. (Note: if you decide to go rogue and use dried, remember that the dried version is more concentrated. Substitute one teaspoon of dried for one tablespoon of fresh.)
Typically, a dressing like this would use yogurt, mayonnaise, or sour cream for richness. I’ve swapped the dairy out for cashews, which blend to create a thick, creamy base. The creamy mixture is sweetened—and thickened just a dab more—by the dates, while miso adds a welcome saltiness. Throw in a little bit of water, fresh lemon juice, onion, and garlic, and you’ve got an easy, memorable dressing.
Creamy Dill Dressing can also be used as a vegetable dip: keep it thick (leave the water out) and use it to dunk carrots, peppers, radishes, or cucumbers. It’ll be a party hit!
Creamy Vegan Dill Dressing
- 1 cup cashews, soaked 2 hours and drained
- ¾ cup water, as needed
- 2 tablespoons freshly squeezed lemon juice
- 3 Medjool dates, pitted
- 2 teaspoons onion, minced
- 1 large clove garlic
- ½ teaspoon salt
- 3 tablespoons dill, chopped
- 1 teaspoon light miso
In a high-speed blender, puree cashews, water, lemon juice, dates, onion, garlic, miso, and salt until smooth. Pulse in dill until incorporated. Creamy Dill Dressing will keep in the refrigerator for up to five days. Note: this dressing pairs especially well with a chopped cucumber salad.
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