August 19, 2020

by Alyssa

Perfect Vegan Lemon Dill Sauce

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This creamy lemon dill sauce is perfect on almost everything – especially on salmon. It's easy to make, full of flavor and also dairy-free!

Creamy Lemon Dill Sauce

The perfect sauce is hard to find. A sauce that goes well with lots of different meals and is easy to make. A sauce that is healthy, allergy-friendly, and also delicious.

But friends, we have it right here. And I think you're going to LOVE this one!

This is my creamy vegan lemon dill sauce and it's pure heaven in a bottle. It's got the best creamy texture, it's full of fresh, bright flavor, and it honestly can be used so many different ways!

Ingredients for Vegan Lemon Dill Sauce

Ingredients for Lemon Dill Sauce

Since lemon and dill are both kind of bold flavors, I really wanted them to shine. So I'm keeping things as simple as possible with this recipe! Only 4 ingredients (plus S+P), and everything you probably already have on hand.

  • Raw cashews: I love using raw cashews in creamy vegan sauces – when soaked and then blender they have the most incredible texture. They're also mild in flavor and really let the other ones pop!
  • Lemon: I started by using just lemon juice in the recipe, but it needed more. So we're also adding in some zest to give it a nice lemony punch!
  • Dill: fresh is the name of the game here. We're using about 1/3 cup of fresh dill, but feel free to go bigger if you really love the flavor!
  • Water: since the cashews need to be blended, you're gonna need a liquid. I always use water because it's flavorless!

And then we'll round everything off with a bit of salt and pepper.

Vegan Cream Sauce for Pasta

How to Make this Vegan Dill Sauce

You're going to love how simple this recipe is to make. It's just a few easy steps and takes about 5 minutes of total hands-on time.


The first step with any recipe that uses raw cashews is to soak them. I like to soak mine in hot water for about 30 – 45 minutes. But the longer you can go, the easier they will be to blend.

STEP TWO: Assemble

Once your cashews have soaked, drain and rinse them. Add them into a blender, along with the rest of your ingredients.


And lastly, just blend away! I like to use a high powered blender for these recipes – can't recommend the Vitamix a3500 enough! – but you can probably also do this in a Nutribullet or something similar.

That's it! You'll just pour it into a jar and call it a day.

Vegan Dill Sauce with lemon

My Answers to your Common Questions

I don't think there are too many questions when it comes to sauces, but the ones I come across most frequently are about storage. So…

How Long Will This Sauce Last?

This sauce will last about a week in the refrigerator. Since it doesn't have vinegar in it, the preservation is a little less. But don't worry, it will definitely get used up in that time!

What's the Best Way to Store Dressing + Sauces?

This definitely needs to be stored in the fridge. I like to use dressing bottles or glass jars for my sauces. Just make sure they're airtight so they stay as fresh as possible, for as long as possible.

And of course…how the heck to do you use it!?

Dairy-Free Lemon Dill Sauce Recipe

Ways to Use Lemon Dill Sauce

I made this recipe right before we left for family vacation and decided to bring it with me. I wasn't sure if we would end up using it, but I put it out on the table for a few dinners and it was gone in two days. Everyone loved it and I couldn't believe the number of different uses we found for it!

Here are some of my favorite ways to use this lemon dill sauce:

  • Grilled fish: we made grilled swordfish as well as salmon and drizzled this on top. It was amazing!
  • Tacos: need something creamy for veggie, fish, or chicken tacos? This sauce hits the mark!
  • Salad: if you're low on salad dressing, drizzle a bit of this on your greens. You'll love it!
  • Dip: it also doubles as a delicious dip to serve with cut-up veggies. We had this as part of an appetizer plate with sliced carrots and snap peas.

But I'm also excited to hear what ways you use it! When you make it, come back to this post and let me know what you think 😊

Creamy Lemon Dill Sauce

More Sauce Recipes to try:

Vegan Lemon Dill Sauce

This creamy lemon dill sauce is perfect on almost everything. It's easy to make, full of flavor and also vegan!
Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 90kcal
Print Pin
Healthy Lemon Dill Sauce
4.75 from 12 votes


  • 1 cup cashews , soaked
  • 1 cup water
  • Juice of 1 large lemon (2 tbsp)
  • Zest of 1/2 a lemon
  • 1/3 cup dill
  • Salt & pepper to taste


  • Cover the cashews with 1" of hot water. Let sit for at least 30 minutes, preferably 1+ hours.
  • Drain the cashews and add them to a blender. Add the remaining ingredients into the blender. Blend on high until smooth and creamy.
  • Taste and adjust seasonings if needed. Pour into a sealed container and enjoy!



Serving: 2tablespoons | Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg


Creamy Lemon Dill Sauce
Creamy Lemon Dill Sauce
Creamy Lemon Dill Sauce
Creamy Lemon Dill Sauce

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Just had this with pan seared halibut. It was delicious! Tasted creamy, but not greasy like you might get with real cream.

  2. This was really good! Fresh dill makes such a big difference. I will add this to my recipe collection to make again in the future.

    • For people who follow the biblical dietary laws, we need something dairy free. For me, typing in vegan gets me what I need so I can cook it with anything. 🙂

  3. Hi! This looks great. My one question is if you have any alternate ideas for the cashews. I know that’s a big annoying since the recipe is based on cashews, but they can be a little hard on my stomach, so just wondering if there’s anything you might use instead. Thank you!


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