Pour this Healthy Vegan Dill Dressing on top of a bed of crisp greens for a fresh flavor, healthy, delicious salad. This creamy dressing is slightly tangy with a garlic flavor that melts in your mouth. Fresh undertones from dill weed will have you feeling like you are eating summer salads straight out of the garden. It's the perfect topping to have on hand for an easy meal or when serving guests.
This recipe is apart of my meal prep series.
This recipe is perfect any time of year. When the crisp greens are plentiful, or you need a fresh flavor and healthy pick-me-up in the coziness of winter. This homemade 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 green salad, the Buffalo Cauliflower Salad with Dill Ranch. It has a similar flavor but is great for a lighter dressing with a creamy texture. It's similar to the classic vinaigrette but still rich. I was craving a creamy dill salad dressing and have now made this on repeat so many times it's perfected 🤌.
Pair this salad next to our Gluten-Free Alfredo Sauce with Fettucine Pasta for an indulgent but healthy comfort meal.
If you have extra fresh or dried dill weed on your hands, our Harissa Roasted Cauliflower is a popular recipe I've been making on repeat!
For homemade salad dressings like this one, we will use dill weed and pantry-friendly ingredients you'll likely have on hand or easily found at the grocery store.
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 + brine - the pickle juice can easily get overpowering, but 1 tablespoon is just enough to make the flavor shine.
- Rice or white wine vinegar - alternatively, you can use fresh lemon juice.
- Maple syrup (or sugar of choice, i.e., agave nectar, granulated sugar)
- Fresh herbs - fresh or dried dill if that's all you have on hand.
- Spices: onion powder and garlic powder, salt, and black pepper
See the recipe card for full quantities and instructions.
Many vegan dressings and sauces will lean into the creamy power of nuts. However, 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.
You'll need a blender or food processor to make this homemade salad dressing. 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.
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 to smooth the dressing.
Store in a small bowl or airtight container, like a mason jar with a tight fitting lid in the refrigerator. This dressing keeps 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.
What are the best pickles to use?
I like Grillo's Pickles (I am NOT affiliated). 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.
Fresh dill versus dried dill?
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.
Is this creamy dill sauce gluten-free?
Yes, there is no gluten used in the dressing. Also, all ingredients are vegan.
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more easy vegan recipes made just for you
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 juice
- 1 tablespoon rice vinegar (alternatively white wine vinegar or fresh lemon juice 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 & black 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.