This is my new favourite pasta sauce! I often make a garlicky lemony cashew cream sauce but when I saw fresh dill in the supermarket, I knew I had to make this sauce. It’s slightly inspired by creamy dill flavoured lentil chips, which I love. They made me always want to make a cashew creamy dill dip, which you could also use this sauce for (just use a little less water to make it thicker) which would be really good with vegetable crudités or even with salad.
The sauce is creamy, garlicky, with the freshness of the dill and a hint of lemon. I like it quite salty, though add the salt after taking out my kids’ portions so they won’t get too much salt. It’s lovely served with fresh salad.
It’s really filling, has loads of protein, healthy fats and iron from the cashews. I always mean to eat more nuts so this is a good way to get lots of them. And it’s a good way for kids to get nuts in their diet if they’re too young to eat whole nuts. It also provides loads of energy so would be great for people doing a lot of exercise. I’ll definitely make it for Vegan Daddy to eat after kayaking.
It couldn’t really be any easier to make, just blend up the ingredients in a blender. If your blender isn’t very strong then you can soak the cashews in water for a few hours first. You can heat the sauce through or just pour it over pasta raw, which I did as I was making it for a picnic. It would make a great raw salad dressing or raw sauce for courgetti too.
1 cup of cashews
1 cup of water
1 tbsp. nutritional yeast (optional but it gives a nice flavour)
1 peeled clove of garlic
A squeeze of lemon juice
1 handful fresh dill
Salt and pepper (can leave salt out for kids)
How it’s made:
Blend all the ingredients except for half of the dill in a blender until smooth.
Chop the remaining half of the dill and mix into the sauce.
Heat the sauce through in a saucepan if you want and mix it with cooked pasta.