Vegan Cashew, Lemon, Capers, And Dill Sauce
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This cashew lemon, capers, and dill sauce is yummy, dairy-free, vegan, and gluten-free. It is creamy, delicious, and perfect for pasta, drizzled on a bed of greens or as a soup or sauce thickening agent.
This recipe is super easy. Cashews give this sauce a creamy texture, capers add saltines and tanginess, and dill provides a lot of flavor.
This recipe is made with simple ingredients. You can add some nutritional yeast for a savory taste, but it is optional.
Here is what you’ll need:
- Raw cashews (soaked)
- Dijon mustard
- Fresh garlic (minced)
- Fresh lemon juice
- Nutritional yeast (optional)
- Ground black pepper
How To Make This VEGAN CASHEW, LEMON, CAPERS, AND DILL SAUCE
Soak your cashews in cold water in a medium bowl for at least 4 hours. Soaking will help with a smooth texture and remove phytic acid from nuts.
If you’re in a pinch and forgot to soak cashews, pour hot water over them and let them sit for 30 minutes. This process will help cashews soften.
Once your cashews are ready, rinse them under cold water and transfer them to the blender. Make sure to use a high-speed blender to get the creamy texture. The food processor will not give you the same smooth consistency.
Add the rest of the ingredients to the blender and blend until smooth. Taste and see if it needs more salt or pepper.
Use freshly squeezed lemon juice for better flavor (store-bought lemon juice doesn’t taste the same).
Store the sauce in an airtight container in the refrigerator for up to 6 days, or you can freeze it as well. The sauce will thicken in the fridge, so if you want to make it more watery, add a little vegetable stock.
How To Use VEGAN CASHEW, LEMON, CAPERS, AND DILL SAUCE
What to use with?
- Soup and stew thickening
- Use a sauce for meat
- Rice bowl
- Pour over roasted veggies
- Dip for veggies or chips
Vegan Cashew Dill Sauce (Oil-Free)
- 2 cloves of garlic
- 1 cup soaked cashews
- 2 oz capers
- 2 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 oz fresh dill
- 2 tbsp lemon juice
- salt to taste
- 2 tbsp of nutritional yeast (optional)
- Soak cashews for 4 hours. Make sure that the cashews are fully immersed in water.
- Rinse the cashews and transfer them to the high-speed blender
- Mince your garlic and add it to your blender with the rest of the ingredients.
- Blend until smooth.