It’s already the middle of summer and I’ve made this dill sauce numerous times. When I see fresh dill at the market my mouth starts to water. I have the same reaction when I look at a jar of pickles; I want so desperately to pop open the jar and devour a pickle. But this isn’t about pickles, this is about fresh dill and cashews coming together to create a luscious sauce.
The sauce comes together quickly, the only forethought is soaking the cashews so they blend easier. What if you forget to soak your cashews? Easy, just place them in a bowl and pour boiling water over them. Let them sit for approximately 30 minutes, drain them well, and then they are ready to blend.
Now that your cashews are soaked and ready to go place them in your blender along with water or vegetable stock. I like to use stock because it does add more flavour to the sauce however, it’s not necessary. Water works great here too.
Blend the cashews and stock well and then add the remaining ingredients. Blend again tasting and adjusting as you blend. You may want to add more salt or if you want your sauce a bit sweeter add a bit more agave.
I like to use this sauce as a dressing, as a dip or even as a condiment on a vegan hamburger. I hope you like this sauce as much as I do.
- 1 cup cashews, soaked
- 1/3 cup water or vegetable stock, (for blending the cashews)
- 1/4 cup fresh dill, roughly chopped
- 1 tbsp lemon juice
- 1 tsp agave *, (optional)
- 1 tsp salt
- Place the soaked cashews in your blender along with the water or vegetable stock. Add more liquid for a thinner sauce. Blend well.
- Add the dill, lemon juice salt, and agave. Blend again.
- Taste adding more lemon or dill to suit your needs.
- Once your happy with taste and consistency put the sauce into your favourite container and refrigerate allowing all the flavours to come together. Will last in your fridge for at least 3 days.
Add the agave if you like your sauce to be a bit sweeter.