Parsley & Dill Salad Dressing
Bring your salads to life with our delicious parsley and dill salad dressing. Made with cashews, lemon juice, dijon mustard, and spices!
Soak cashews in a medium-sized bowl for at least 1 hour.
Drain cashews, rinse the bowl and set the bowl aside. Add the cashews to a blender with 1 ¼ cup water, dijon, lemon, nutritional yeast, onion powder, garlic powder, salt, and pepper. Blend until smooth and creamy.
Return to the medium-sized bowl and add the blended dressing. Finely chop the dill and parsley and add to the bowl. Whisk to combine. Add salt and pepper to taste
Serve immediately or store in the fridge for up to one week. If the dressing becomes too thick, add some more water or lemon juice to thin it out.
Nutrition is an estimate and does not include optional ingredients.
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!
*Not all dijon mustard is vegan but Grey Poupon is and can be found at most U.S. grocery stores.
Serving: 31g | Calories: 48kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 109mg | Potassium: 70mg | Fiber: 0g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg