Creamy Dill Walnut Sauce (Vegan)

5 from 2 votes

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!

Prep Time: 5

Total Time: 5

Servings: 8 (makes about 1 cup)

Author: Sam Turnbull

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

US Customary - Metric

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.

Notes

Toasting the Walnuts: For a deeper, nuttier flavor, toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring occasionally, until fragrant. Let cool before blending.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/creamy-dill-walnut-sauce-vegan/

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