Quick Creamy Vegan Dill Sauce
This quick and easy dill sauce, like most my recipes, was born out of last minute inventiveness. We were throwing a last minute birthday party and I wanted some sort of vegan dipping sauce for the veggies.
A quick google showed me most the recipes for vegetable dip involved a million different spices and herbs. I didn’t have all the ingredients or the time to go shopping again but when I thought about it, I realized most the spices were similar to the ones that go into pickles.
So in a fit of inventiveness, I grabbed my tofutti sour cream and started adding pickle juice to it to thin it and add flavor. It worked like a charm and just a few more ingredients turned this vegan dill dip into a hit!
I got tons of compliments and people asked me how I had made it. So I started thinking about all the other great ways I could use it. This vegan sauce made a fantastic veggie dip (or even vegan dipping sauce for fries!) but it also could be thinned a little more and used as a delicious sauce on sandwiches (like this bagel sandwich), as a vegan burger sauce, and more.
You could also probably double this recipe and use it as an awesome creamy vegan dill dressing for salads.
Creamy Dill Sauce Ingredients
There are just six easy ingredients in this easy dill dip. They are:
As you can see, most these ingredients are pantry staples, except maybe the tofutti base.
I know a lot of creamy dips involve mayonnaise, but I try to avoid using mayonnaise because I tend to be on the calorie conscious side. Even if you aren’t diet conscious though, tofutti sour cream brings a ton of delicious creaminess and flavor and I still think it’s a better option.
You can also try a different brand of sour cream but I’m not sure how that will effect the taste and texture.
How To Make Dill Sauce
Once you’ve got your ingredients, it’s incredibly simple to make the dill sauce. Just whisk all your ingredients together and enjoy!
To make this sauce into a veggie dip just add maybe a half a tbsp less of the liquid ingredients so that it comes out thicker.
You can taste as you mix and add salt and seasoning to taste. You can definitely enjoy this sauce immediately but the dried herbs flavor gets stronger (and more delicious in my opinion) if you leave the vegan dill sauce to sit in the refrigerator overnight.
Storing Dill Cream Sauce
This sauce should stay good for at least a week in a sealed container in the fridge. Probably longer then that but I don’t like to make promises.
- Whisk together all your ingredients, adding the vinegar in increments until you achieve the texture you want. If you are going for a vegan dill dip rather then a vegan sauce, you will want to add less vinegar for a thicker consistency.
- Add salt to taste.
- For best results, let sit for at least 20 minutes or ideally overnight to give the flavors a chance to mix. If you don't have the time, enjoy immediately!
*I prefer and highly recommend the Tofutti brand
**Use a strong clear vinegar, like regular distilled vinegar. Other options like apple cider don't carry as strong a flavor and aren't as good for this recipe
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Serving Size:1.5 Tbsp
Amount Per Serving: Calories: 49 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 265mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 1g
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