Lemon Dill Dressing

This is a great refreshing dressing. It was originally created to go over my Brazil nut “tuna” but it would work great with lots of salads, especially those using asparagus, artichokes or hearts of palm. It’s easy to make and will stay good in the fridge for 5 days.

Note: If you don’t have lemon pepper grate 1/8 of a tsp or more of the lemon peel and add it in.

1/2 cup cashew cream
1 lemon – peeled and seeded – use the rest of the lemon
1/2 cup apple cider vinegar
2 tbsp fresh dill or 1 tbsp dry
1 medjool date
1/4 tsp lemon pepper
1/4 tsp sea salt

Throw all ingredients in blender and mix until liquid. Refrigerate.

This entry was posted in dressings/sauces, Raw. Bookmark the permalink.

3 Responses to Lemon Dill Dressing

  1. Pingback: Brazil Nut “Tuna” | Don't Fear The Vegan

  2. Sounds good over some greens. Always on the look out for new dressings. I make something similar for broccoli slaw, but I use raw sesame seeds. Love using ACV because it gets better the longer it sits 🙂

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