Keyword cashews, dill, lemon, maple syrup, mustard, poppyseeds
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 18servings
Calories 54kcal
Author Planted and Picked
Ingredients
1cupraw cashews150 g
½cupplant-based mylk120 ml
1tbspcider vinegar15 ml
1tbspmaple syrup15 ml
⅔cupfresh lemon juice160 ml
⅓cupfresh dill sprigs80 ml
2tbspDijon mustard30 ml
2tbsppoppyseeds 30 ml
¼tspfine sea salt1 ml
Instructions
Soak cashews in filtered water with a teaspoon of sea salt (not in ingredients) for at least 30 minutes or up to overnight and drain. Note that if you have a high powered blender, 30 minutes is sufficient, but that longer periods may be required for less powerful blenders.
Add cashews, plant-based mylk, cider vinegar and lemon juice to a blender and blend to produce a smooth creamy consistency. Place in a suitable container and store in the refrigerator. The sour cream will thicken in the refrigerator.
Add remaining ingredients and continue to blend for 30 seconds. Place in a suitable container and store in the refrigerator. The dressing will thicken in the refrigerator.