Growing up in a Ukrainian household, my Baba’s dill cream sauce was cherished like gold when made on special occasions. Traditionally made with dairy cream and infused with fresh dill and onion, we serve this sauce over new potatoes, perogies, nalysnyky, cabbage rolls and beet rolls. Now eating dairy free, I have re-created this cherished recipe so that me and others can still feel close to their heritage and enjoy the home cooked meals that are apart of their blood.
Baba’s Dill Cream Sauce (Dairy Free)
- 1 cup water
- ¼ cup cashews
- 1 medium white or yellow onion chopped
- 1 tbsp refined coconut oil or dairy free butter
- ¼ cup fresh dill chopped
- ½ tsp salt
In a high-speed blender combine cashews and water. Blend on high until smooth to create cashew cream. Set aside.
In a medium sauce pan sauté the onion and coconut oil until onion is soft. Add dill and salt and continue to sauté for 3 minutes until soft.
Add cashew cream to sauce pan and bring to a boil while continuously stirring. Continue to boil for approximately 5 minutes until thick.
Serve warm over cabbage rolls, beet rolls or new potatoes or store in an airtight container in the refrigerator for up to one week.