Vegan Caper Dill Sauce

This is the BEST vegan caper dill sauce! It's creamy with a briny salty goodness! Makes the perfect topping for tacos or dipping sauce for veggies!

I am so excited to share this vegan caper dill sauce recipe with you today! My sister came over for tacos last night and I made this sauce- Y'all this sauce is beyond good! We were LICKING THE BOWL- yeah, I love my sauces!

I ate at a restaurant on vacation years ago (I don't even remember the name) but I remember the taco- a veggie taco that was it covered in a creamy dill sauce that was divine! Of course, now that am dairy-free, I knew I had to come up with something just as delicious and believe me it is! It's also so much healthier.

It's CREAMY, TANGY, and has a BRINY SALTY goodness from the capers. You could use it for so much more than tacos. I usually dip tortilla chips in it way before I get to my tacos- I love to snack while I cook.

Best of all, it's really EASY to make and you only need a few ingredients, although you will need a high speed blender to get a creamy consistency.

To make Vegan Caper Dill Sauce, you start by boiling cashews in water for 10 minutes or you can soak overnight. I usually just boil them because, you know, my cravings don't always plan ahead! Then, you blend the cashews, lemon juice, garlic, and horseradish until creamy. Next, you pour into a bowl and add the dill and capers. Refrigerate for at least 30 minutes for best flavor and consistency. It's that easy! Careful though- It's ADDICTIVE! Happy Eating!

Crystal

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5 from 1 vote

Vegan Caper Dill Sauce

This Caper Dill Sauce is so addictive! It's CREAMY, TANGY, and has a BRINY, SALTY, goodness.  Use it as a topping for tacos or a dip for veggies and tofu!

Prep Time10 minutes mins

boil cashews10 minutes mins

Course: Condiment, Dressing

Cuisine: American

Keyword: Dairy-free, Dill-Caper Sauce

Servings: 6

Calories: 121kcal

Author: Crystal Yentzen

Ingredients

• 1 cup cashews soaked
• ⅔ cup water
• 1 large lemon juiced, or 2 tbsp
• 2 tablespoon dill chopped
• 1 ½ tablespoon capers minced
• 1 teaspoon horseradish prepared
• 1 clove garlic small, or ½ teaspoon garlic powder
• ½ teaspoon salt

Instructions

• Soak cashews overnight in fresh water or alternatively boil cashews for 10 minutes. Drain well.
• Add cashews, water, lemon juice, garlic, horseradish, and salt to a high-speed blender. Blend until sooth and creamy.
• Pour into a mixing bowl and stir in dill and capers.
• Refrigerate at least 30 minutes. 

Notes

Store sauce in the refrigerator for up to 5 days. 

Nutrition

Calories: 121kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 260mg | Potassium: 141mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1.3mg | Calcium: 8mg | Iron: 1.5mg