I love a good dill cream dip or spread! Who doesn’t love a good dill drizzle? It can absolutely turn a simple dish into something memorable. This Dill Cashew Crema is cool, creamy, and gently tangy with fresh dill and garlic—bringing brightness and balance to savory dishes like steakhouse stuffed mushrooms, roasted vegetables, or grain bowls. It’s the kind of sauce that feels familiar, like something you’ve had before, but cleaner and lighter.
Why You’ll Love It
- Creamy and rich without oil or dairy
- Fresh dill adds brightness that cuts through savory dishes
- Easy to blend in minutes with pantry staples
- Versatile enough for appetizers, bowls, or veggie plates
Pro Tip
For the best flavor and color, blend everything except the dill, then stir the dill in at the end. This keeps the crema tasting fresh and prevents it from turning muddy green.
Cost & Nutritional Comparison
- This homemade dill cashew crema is roughly $1.25 per batch versus $4–6 for store-bought vegan ranch or aioli.
- This is made from whole-food ingredients, this crema provides healthy fats, no preservatives, and zero cholesterol, unlike dairy-based sauces.
Final Thoughts
If you love a good appetizer dip, then you’re gonna love this one. It’s a Friday Night Favorite of ours.
Dill-Garlic Cashew Crema
creamy, tangy, herby — like ranch met tzatziki but plant-based
Ingredients
Method
- Blend cashews, milk, lemon juice, vinegar, garlic, tamari/miso, and pepper until completely smooth and creamy.
- Stir in the fresh dill after blending to keep the color bright and flavor fresh.
- Taste and adjust — add a splash more lemon if you want more zip, or a spoon of water for a thinner drizzle.
Notes
- For the Smoky BBQ mushrooms: drizzle lightly, then top with a pinch of smoked paprika.
- For the Bistro Umami mushrooms: spoon a small circle under each mushroom for plating — looks restaurant-level.
- For the Mediterranean mushrooms: finish with dill crema and a sprinkle of lemon zest for color pop.