Creamy Garlic Dill Sauce (raw, vegan, gluten-free)
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The creamy texture and rich taste of blended cashews makes for a delightful, dairy-free, sauce that can be thinned to make a salad dressing. I love two-for-one recipes!
When creating a cashew based non-dairy recipes, the key is in the soaked and blending process of the cashews. There are several reasons that I believe in soaking nuts for, but in sauce making, the soaking will soften them. This enhances your chance to create a creamy mouth-feel. I see so many people skip this process and I also see them under blending. Sauces are not meant to be grainy feeling.
The garlic is rather strong so when you make your sauce add one clove at a time and taste test as you go. Personally, I love garlic. Just make sure your partner has some too and all will be good in the breath department. hehe When I first made this recipe I did a single batch, my husband and I ate all of it and then made more, more and more… just sharing this to say… you might want to double the recipe from the get-go. :) Enjoy! Many blessings, amie sue
- 1/2 cup raw cashews, soaked 2 hours
- 1/2 lemon, juiced
- 1 Tbsp cold pressed olive oil
- 2 Tbsp water
- 3 cloves garlic, minced
- 1/2 tsp Himalayan pink salt
- 1 Tbsp fresh dill, minced
- Place the cashews in a glass bowl, along with 4 cups of water.
- Soak for at least 2 hours. Read more about why (here).
- The soaking process will help reduce phytic acid, which will aid in digestion.
- The soaking also softens the cashews so they blend nice and creamy.
- After the cashews are through soaking, drain and rinse.
- In the blender combine cashews, lemon, olive oil, water, garlic, and salt. Blend until a creamy sauce is created.
- Hand mix in the dill.
- Taste to see if more salt is needed.
- Sauce can be warmed in dehydrator if wished.
- This sauce is great served on top zucchini pasta or as a veggie dip.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.