What's in it?
Cashews, dates, lemon juice, garlic, salt, dill, onion powder, water
Where did I find it?
Why do I like it?
It is so quick and easy to prepare. It makes a big enough batch to last for several days to a week in the fridge. It tastes great over salad, cooked veggies and baked potatoes. The flavor is not too heavy - it is just right.
What did I change from the original recipe?
Nothing! But I do have a few preparation notes:
I would recommend blending all ingredients - except the dill - first then add the dill so the mixture doesn't turn green!
This sauce is designed as a salad dressing. To make it a pasta sauce, I warmed it on the stove and reduced it slightly. Don't reduce it too much or it will be too thick. A double batch of this recipe covers a 10 oz box of pasta.
I added in some roasted broccolini and gluten free breadcrumbs mixed with nutritional yeast. Additionally, I drizzled a small amount of the dressing over the top.
Want the recipe? Click here (ingredients appear at the bottom of the post).