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Garlicky Green Dill Sauce

Prep Time 10 mins


  • 8 cloves garlic, peeled (30g)
  • 1 tbsp olive oil
  • 1 cup roasted cashews soaked in boiling water for 30 mins
  • 1 cup water
  • 50g spinach
  • 3 tbsp lemon juice
  • 1/4 cup unflavoured (natural) coconut yogurt
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 bunch dill, chopped finely


  • Heat oil in a small saucepan and fry garlic cloves for 2-3 minutes until golden in colour and then remove from heat.
  • Into a blender, place all ingredients EXCEPT DILL, and be sure not to put the hot garlic cloves in first. I always put water and cashews in first. And yes you can add the garlic + the oil it cooked in. Blend until very very smooth!
  • Finally whisk the dill in. Store in a glass jar in fridge for up to 4-5 days! It should thicken overnight in the fridge.
Keyword Vegan
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