Author:
This 5-minute Creamy Dill Walnut Sauce is creamy, luscious, and absolutely irresistible! A cross between a green goddess sauce and pesto, it's so delicious you'll want to drizzle it on everything. Trust me-this sauce is a must-try!
Made with toasted walnuts, fresh dill, lemon, garlic, and olive oil (with an oil-free option, if preferred), this sauce couldn't be easier to make. Just toss everything into a blender or food processor, and in minutes, you'll have the perfect way to elevate any dish. It's fresh and vibrant yet creamy and indulgent at the same time. Honestly, I could eat it by the spoonful!
Drizzle it over roasted veggies, toss it with pasta, spoon it over grain bowls, or serve it with tofu bites or my vegan salmon recipe. You can even use it as a dip for tortilla chips-it's that versatile! Whenever you have fresh dill on hand, this recipe is a must-make. Bonus: it freezes beautifully! Simply pour it into an ice cube tray, freeze, and thaw as needed. Yum!
INGREDIENTS:
Fresh Dill: The star of this recipe! Fresh dill brings a bright, herby flavor. You could also try using other fresh herbs for a slightly different taste, such as cilantro, parlsey, or even basil for a sweeter twist. For a more peppery flavor, arugula or fresh chives could also work beautifully.
Walnuts: Toasted walnuts add a rich, nutty base and a natural creaminess. If you don't have walnuts on hand, roasted cashews or pecans would also work great, or for a nut-free version try roasted sunflower seeds or pepitas.
Olive Oil: Gives the sauce a smooth, luxurious texture. For an oil-free option, substitute with vegetable broth or aquafaba.
Nutritional Yeast: Optional for a subtle cheesy taste that complements the dill.
Lemon Juice, Garlic, Agave, Salt & Pepper: These ingredients work together to season the sauce perfectly. Lemon juice adds a zesty brightness, garlic brings a savory kick, agave balances the flavors with a hint of sweetness, and salt and pepper round everything out for the perfect balance of fresh, tangy, and savory.
HOW TO MAKE CREAMY DILL WALNUT SAUCE:
- Blend the Ingredients: In a blender or food processor, combine all the ingredients except for the water. Blend until the mixture is combined. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. I like a chunkier texture but you can also blend it a bit longer for a smoother sauce.
- Serve: Serve this sauce over roasted veggies, toss it with pasta, dollop it on grain bowls, drizzle it over tofu dishes, or use it as a dip with tortilla chips. This sauce is so tasty, you'll want to use it everywhere!
- Store and Freeze: Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze the sauce in small portions (like in an ice cube tray) and thaw as needed.
This Creamy Dill Walnut Sauce is…
- Creamy, fresh, and bursting with flavor
- A delicious cross between a pesto and a green goddess sauce
- Naturally vegan, dairy-free, gluten-free, and includes an oil-free option for everyone to enjoy
How to use this sauce:
- Drizzle it over roasted carrots, roasted asparagus, or corn on the cob for a simple yet delicious side dish
- Serve it as a dip with smashed potatoes or tortilla chips for a fun and flavorful appetizer
- Pair it with vegan proteins like Chicken-Style Tofu Bites or Vegan Salmon for a creamy, tangy finish
- Drizzle over roasted broccolini or Hasselback potatoes for a stunning presentation
- Toss it into your favorite grain bowls for a boost of fresh, herby flavor
- Add extra oomph to Lemon Broccoli Pasta or any pasta dish for a bright, creamy twist
If you try this creamy dill walnut sauce recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Creamy Dill Walnut Sauce (Vegan)
Servings: (makes about 1 cup)
PRINT
PIN
COMMENT
Ingredients
- 1 cup fresh dill, loosely packed (about 1 small bunch), roughly chopped, stems removed
- ½ cup walnuts, toasted (for best flavor)
- ¼ cup olive oil, (sub with veggie broth or aquafaba for oil-free)
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast, (optional, for a subtle cheesy taste)
- 1 small clove garlic, minced or pressed
- 1 teaspoon agave or maple syurp
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 - 3 tablespoon water, or more as needed for consistency
Instructions
- Blend the Ingredients: In a blender or food processor, combine all the ingredients except for the water. Blend until the mixture is combined. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. I like a chunkier texture but you can also blend it a bit longer for a smoother sauce.
- Serve: Serve this sauce over roasted veggies, toss it with pasta, dollop it on grain bowls, drizzle it over tofu dishes, or use it as a dip with tortilla chips. This sauce is so tasty, you'll want to use it everywhere!
- Store and Freeze: Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze the sauce in small portions (like in an ice cube tray) and thaw as needed.
Sonya Davidson says
Thank you for sharing this recipe. I haven't tried it yet but already know it's going to be delicious especially with the aqua faba option. yum!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much Sonya! Enjoy!
Simone says
I was just a little too heavy with the maple syrup but this is still amazing. I will definitely make it again, with restraint on the syrup.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Simone!! Thank you for being the first to leave a review 🙂