This 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
Yeilds: 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
- Soak cashews for 30 to 60 minutes.
- 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.)
- Mince dill, then stir into cashew cream.
Make a thick version of the dill spread and make this sandwich:
Dip these homemade baked potato chips in a small bowl: