Condiments, Gluten-Free, Vegan
Comments 4

Dill Spread, Sauce, or Dip

Dill SpreadThis recipe is really tasty AND really versatile. It can be prepared thick like a cream cheese, or thinner to be more like a dressing. Spread it on sandwiches, dip chips or crackers in it, or drizzle it over a salad.

It’ll stay good refrigerated for 7 to 10 days, so whip up a batch for the week, and use it for several meals.


Dill Spread, Sauce, or Dip
Yields: about 2 cups Ready in: 40 min

1 cup cashews
1 to 1-1/2 cups non-dairy milk
1 clove garlic
1/2 teaspoon salt
1/2 cup loosely packed fresh dill


  1. Soak cashews for 30 to 60 minutes.
  2. Add cashews, non-dairy milk, garlic, and salt to a blender and process until smooth. NOTE: For a cream cheese-like consistency, use just enough non-dairy milk to get things moving. It will thicken up when refrigerated. (For a dressing, add more non-dairy milk until it’s pourable.)
  3. Mince dill, then stir into cashew cream.

Dill Dressing

Make a thick version of the dill spread and make this sandwich:

Dill Sandwich

Dip these homemade baked potato chips in a small bowl:

Baked Potato Chips

Or create a veggie platter:


  1. Pingback: Tomatoes with Dill Dressing | Pine and Crave

  2. Pingback: Baked Potato Chips | Pine and Crave

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