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Cashew Dill Dip & Dressing

Ease of Preparation: Easy

Preparation Time: 15 min
plus 1-4 hrs freezer/refrigerator

Servings: 8

Recipe By: Rachel Albert-Matesz

From:  The Garden of Eating
Used with permission of Planetary Press

Other Dressings & Dips

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Cashew Dill Dip & Dressing

The creamy texture and rich taste of cashew butter makes a delightful, dairy-free, low-fat dip and salad dressing ––perfect for parboiled vegetables or tossed green salads. Look for unsalted, unsweetened cashew butter in natural foods stores or make your own.

1/2 cup roasted, unsalted, unsweetened cashew or cashew macadamia nut butter
1/2 cup warm filtered water
1 teaspoon finely ground, unrefined sea salt (reduce by half if using salted nut butter)
1/4 cup cold filtered water if you want a thick dip; add this to make salad dressing
3 tablespoons raw apple cider vinegar or brown rice vinegar or 1/4 cup lemon juice
1/4 cup minced scallions/green onions or 1 tablespoon freeze-dried onion flakes
2 tablespoons minced fresh dill or 2 teaspoons dried dill weed
2 tablespoons minced fresh chives or 2 teaspoons dried chives
1 teaspoon wet or dry mustard
2 cloves garlic, minced or pressed, optional
1/2 teaspoon lemon pepper, optional
If you’re opening a new jar of nut butter, do not discard the oil on top; blend the entire contents of the jar in a food processor or a bowl with a sturdy spoon. If you’re not making a triple batch, return the mixture to the original jar and refrigerate the unused portion.

Dissolve the sea salt in warm water then mix it with 1/2 cup nut butter until smooth. Add the remaining ingredients and purée in a blender, a food processor, or in a bowl with a whisk or immersion blender until smooth, stopping to scrape the sides.

Pour into a clean jar, cover, and refrigerate for at least 4 hours or freeze for 1 to 2 hours, until thick, before serving. Mixture will thicken when chilled. If too thick, stir in water 1 tablespoon at a time. Freeze what you don’t plan to use within 2 weeks and refrigerate the rest.
Chef Suggestions
I often make a double or triple batch of this recipe. It only takes a few more minutes. The dip or dressing will last for 2 weeks in your refrigerator or for several months in the freezer. For a triple batch, use an entire 16-ounce jar of nut butter (1 3/4 cups), then triple everything else. You may need to add a little more water.
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