Pour this Healthy Vegan Dill Dressing on top of a bed of greens for a flavor-packed, healthy salad dish. This dressing is slightly tangy with a creaminess that melts in your mouth. Fresh undertones from dill will have you feeling like you are eating straight out of the garden. It's a recipe to have on hand for an easy meal or when serving guests.
This recipe is perfect any time of year. When the greens are plentiful, or you need a fresh and healthy pick-me-up in the coziness of winter. This dressing is a great side dish to reset the palate when eating heartier foods like root vegetables and pasta.
This recipe was inspired by my favorite salad, the Buffalo Cauliflower Salad with Dill Ranch. This recipe carries a similar flavor, but it's great for when you want a lighter dressing. It's similar to a vinegarette but still rich and creamy. I was craving a creamy dill salad and have now made this on repeat so many times, it's perfected 🤌.
If you have extra dill on your hands, my Harissa Roasted Cauliflower is a popular recipe I've been making on repeat!
This homemade dressing with dill uses fresh and pantry-friendly ingredients you'll likely have on hand.
For those with nut allergies, I've provided an alternative option in place of the cashews. While I prefer this dressing with cashews and find the creaminess really shows through them, silken tofu does the trick!
- Cashews (soaked in hot water for at least 30 minutes, or the preferred 2+ hours, then drained) or alternatively, silken tofu
- Dill pickles and brine
- Rice or white wine vinegar
- Maple syrup (or sugar of choice i.e., agave nectar, granulated sugar)
- Fresh dill
- Spices: onion and garlic powder, salt and pepper
See the recipe card for quantities.
To make this salad dressing, you'll need a blender or food processor. It's quick, easy, and can be made in minutes. This is why this recipe makes the perfect side dish for fast food.
Add all ingredients into the blender and mix until smooth.
Tip: my preferred way to make this dressing is with soaked cashews. Soaking overnight in filtered water is the easiest method that results in the creamiest dressing. If you're looking to make this the day of, the minimum soaking time is 30 minutes in HOT water, covered. If able, 2+ hours is recommended.
Many vegan dressings and sauces will lean into the creamy power of nuts. Although cashews can be problematic if you are allergic. I've tested a nut-free version of this recipe using silken tofu, & it's just as delicious.
- Silken tofu - use ¼ of the block of tofu for this substitution. It provides a slight creaminess to the dressing while keeping the flavor neutral, like cashews.
- This tofu holds about 80% water and is consistent with yogurt.
Add the filtered water to the blender after a quick blend. This will allow you to leave some out, as the silken tofu holds more liquid than the cashews. Gauge how much water to add based on how thin the consistency is once blended.
A high-speed blender is recommended when making this recipe. A food processor or bullet blender will also work, be careful to blend long enough so that the dressing is smooth.
Store in an airtight container or bottle in the refrigerator for up to 5 days. I usually make a double batch to store extra for the next few days! Give it a good shake before adding it to your salad, or if necessary, quickly spin it around the blend again.
If able, use cashews. Silken tofu works beautifully, but the cashews make it creamy and, for some reason, pack the flavor. Soak them overnight or add them to hot water in a covered dish for 30+ minutes.
I like Grillo's Pickles (I am NOT affiliated with them, love their flavor). They are made with clean, simple ingredients. Made, shipped, and sold cold - not sitting on the shelf, this makes them crispy and crunchy—best of all, no preservatives. Everything listed is aligned with my goals when choosing products from the store.
Either one! Fresh brings a deeper dill flavor and is personally my favorite. It's also a great herb to grow (any time of year, especially inside in the cooler months). Dried works, too, and is very accessible. Use one tablespoon at first, taste test, and add in more based on your desired flavor.
Yes, there is no gluten used in the dressing. Also, all ingredients are vegan.
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tasty recipes to check out:
Healthy Vegan Dill Dressing
- blender high-speed, bullet, or food processor
- ½ cup raw, unsalted cashews, soaked and drained See notes below for a nut-free substitution.
- 1 large dill pickle (about ⅓ cup chopped) See FAQ above for my preferred (not affiliated) pickle brand).
- ⅓ cup filtered water
- 1 tablespoon pickle brine
- 1 tablespoon rice vinegar (alternatively white wine vinegar or apple cider vinegar may be used)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon maple syrup (or sugar of choice i.e., granulated sugar or agave nectar)
- ⅓ cup chopped fresh dill weed (or 1 tablespoon of dried dill weed)
- Salt & pepper for taste
- Add all ingredients to a blender and blend until smooth.
- If using my nut-free alternative, silken tofu, add the filtered water after a quick blend. Then slowly add in the water until desired consistency is reached. You may end up using less since silken tofu holds more water than soaked cashews.
- Store in an airtight jar in the fridge for up to five days. Give the jar a good shake before use.