A delicious vegan and dairy-free dill cream with a kick of tang and creaminess from cashews.
Happy Tuesday guys! I feel like Nashville went from 0-100 on the spring scale, fast! I’ve been on a fresh herb kick lately using it to spruce up veggie dishes and salads including this recipe. I’ve gotten SO many questions lately about how to mix up your meal prep recipes and I totally get it, sometimes it can get boring.
Meal prep and batch cooking can be tough to master, but my favorite way to keep batch cooked recipes fresh throughout the week is using dips, sauces, and sprinkle on those herbs. Today’s vegan-friendly dill cream is one of my favorite ways to liven up spring recipes, roasted veggies, grilled fish, beans, etc. This Dill Cashew Cream is packed with flavor, is super simple to make, and will take your favorite veggies, proteins, and bowl meals up a serious notch.
Almost every weekend I’ll batch cook my weekly staples — a good portion of proteins, my favorite seasonal veggies, a grain like quinoa or millet, and maybe some overnight oats. I’ll combine these in all sorts of ways using different flavors from salsa, pesto, to this dill sauce.
My favorite way to add some extra flavor is with fresh herbs like mint, cilantro, parsley, and dill. PLUS fresh herbs have some added health benefits. Dill contains calcium, manganese, iron, antioxidants, and flavonoids that help fight inflammation. It also helps lower cholesterol, has anti-bacterial benefits, and may help aid in digestion. Add those benefits to creamy cashews and you have a real winner!
I originally included this recipe in the NS Cookbook with roasted acorn squash rounds, but it’s incredibly delicious on any roasted veggie or protein. I love it with zucchini, roasted potatoes, cauliflower steaks, etc., or if you enjoy animal proteins, try it on wild caught organic salmon or any grilled fish which has been our favorite these days.
My go to combo is a Nourish Bowl with quinoa + roasted zucchini and cauliflower + tofu topped with this delicious sauce. Another way I find myself using this sauce is on sandwiches instead of mayo (which I’m not a fan of the taste) or as a dressing for salad with a splash of raw apple cider vinegar. I hope you love the versatility of this one and try it for yourself!
- 1 cup raw cashews, soaked for 2 hours and drained
- 1/2 cup filtered water
- 1/4 cup chopped fresh dill
- 1/4 cup chopped sweet onion
- 2 cloves garlic
- Juice of 1 lemon
- 1 teaspoon sea salt
- Freshly ground black pepper
- In a high-speed blender combine the cashews, water, dill, onion, garlic, lemon juice, salt, and pepper to taste and blend until smooth.
- Adjust the salt and black pepper to taste. Pour the cream into a small serving dish for dipping and set aside. Place in the refrigerator if you want a chilled dip.
TIP: Keep this sauce stored in an airtight glass container in the fridge for 4-5 days. Give it a good stir before adding to your favorite dishes.
Do the dip
What’s your favorite sauce or dip to add to your meals? I know you guys are always looking for inspiration to keep it fresh, so share your favorites in the comments so we can get it on the goodness! And if you try this one at home, be sure to tag #nutritionstripped on Instagram so I can see!
p.s. We just filmed some new content for the NS Society, the enrollment is coming soon so get on the list so you don’t miss out!
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