This cashew dill dressing is creamy, fresh and has a great garlicky taste with a subtle hint of sweetness.
- 1/3 cup raw cashews
- 1/4 cup lemon juice
- 1/2 tsp mild Dijon mustard
- 1/2 tbsp garlic powder
- 1 tsp dill
- 1 tbsp nutritional yeast
- 2 pitted Medjool dates
- ½ to ¼ cup plant based milk (such as soy milk)
Blitz everything up in a blender or food processor until smooth and creamy.
This dressing keeps in a jar (covered) in the fridge for about one week. If it separates, just stir to combine. If it gets too thick add a bit of water or plant-based milk and stir.
Keywords: Cashew Dill Dressing, oil free, vegan