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Dill-Garlic Cashew Crema

 creamy, tangy, herby — like ranch met tzatziki but plant-based
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 tbsp
Course: Appetizer
Cuisine: Plant Based
Calories: 45
Ingredients Method Notes

Ingredients
  

  • ½ cup raw cashews soaked 15–30 minutes in warm water
  • ¼ cup unsweetened plant milk or water add more to thin
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar for tang
  • 1 clove garlic or ½ tsp garlic powder for milder flavor
  • 2 tbsp fresh dill finely chopped (or 1 tsp dried)
  • ½ tsp tamari or miso paste for salt and depth
  • Pinch of black pepper
  • 1/2 tsp nutritional yeast for a faint cheesy note Optional

Method
 

  1. Blend cashews, milk, lemon juice, vinegar, garlic, tamari/miso, and pepper until completely smooth and creamy.
  2. Stir in the fresh dill after blending to keep the color bright and flavor fresh.
  3. 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.