Creamy Dill Walnut Sauce (Vegan)
This Creamy Dill Walnut Sauce (Vegan) is rich, velvety, and packed with fresh herby flavor—made without dairy, mayo, or cashews. Walnuts blend into a smooth, luxurious base while dill and lemon keep it bright and balanced. Perfect as a sauce, dip, or dressing for plant-based meals.
Ingredients
- 1 cup raw walnuts soaked and drained
- ½ cup fresh dill finely chopped (stems removed)
- 1 small clove garlic
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ –½ cup water for blending, as needed
Instructions
- Soak walnuts in hot water for 20–30 minutes to soften. Drain well.
- Add soaked walnuts, dill, garlic, lemon juice, Dijon mustard, olive oil, salt, and black pepper to a high-speed blender.
- Blend on high for 30–60 seconds, scraping down the sides as needed.
- Add water a little at a time until the sauce reaches a smooth, creamy, pourable consistency.
- Taste and adjust seasoning with more salt, lemon juice, or dill if desired.
- Let the sauce rest for 10 minutes to allow flavors to meld before serving.
Notes
- Soaking walnuts is key for a smooth, non-bitter sauce.
- Add water gradually to avoid over-thinning.
- For extra smoothness, strain through a fine mesh sieve (optional).