Creamy Cashew Dill Salad Dressing

  1 rater(s)

Do you ever feel like you whip up a recipe without putting much thought into it? You examine what you have to work with and churn something out that ends up being a tasty creation. This is an impressive feat, to say the least, because you seemingly have no direction of where the ingredients take you. This is an all-too-common experience for both smoothies and salad dressings. You pair ingredients that you have on hand and create something delicious, which is how this recipe was born.

The thing to remember about blending raw cashews into a dressing is that you should soak them in water for at least 2 hours prior to blending. The reason for this is to soften the cashews, making the blending process easier. Just make sure to discard the soaking water because you don’t want to include that in your dressing. Not only do cashews help create a thicker dressing, but they also provide a variety of nutrients, including healthy fats. Be mindful of the fact that cashews do contain a lot of calories, so consuming large amounts of this dressing will increase your caloric intake.

One thing we can say about this dressing is that it doesn’t lack flavor. The garlic and dill stand out, but not so much so that they overpower your palate. The date and homemade almond milk help to mellow the intensity and also provide balancing sweetness. Let us know if you like the dressing in the comments below so that we can keep providing you with recipes like this!

Creamy Cashew Dill Salad Dressing
  • Prep Time:5m
  • Total Time:5m


  • 1 c raw cashews (soaked in water for 2 hours and then drained)
  • 1/2 c homemade almond milk
  • juice from 1/2 lemon
  • 1 garlic clove, minced
  • 1 Medjool date, pitted
  • 1 tbsp. fresh dill
  • 1/4 tsp. sea salt


  1. Make sure to discard the soaking liquid for the cashews and then add them to a high-speed blender.
  2. Add the remaining ingredients to the blender and blend until smooth (about 30 seconds or so).
  3. Check the consistency of the dressing and add a little more homemade almond milk if necessary to reach your desired creaminess.
  4. Serve immediately and store leftovers in an airtight jar in the fridge. Consume within three days.


Refer A Friend give 15%
get $20