Roasted Potatoes with Creamy Lemon Dill Sauce // Dairy & Gluten Free

When my Baba was still alive we would visit her every year as she lived far away and I seriously looked forward to that time with anticipation all year.

I loved to see my Baba, I loved her house, I loved her hugs, I loved the little town she lived in, and I definitely LOVED her cooking.

My Baba, being Ukrainian, knew how to make some amazing dishes. One dish in particular was potatoes with a dill cream sauce. It was rich, creamy, filling, super dilly, and just…wow.  

I think of my Baba often, she seriously was a gem of a woman! So, the other day I decided to try to make something similar to this dish of my Baba’s to bring back memories, but of course, I wanted to put a healthy, dairy free twist on the dish!

I’ve seen many bloggers use soaked cashews to make a savoury cream sauce – often an Alfredo sauce – so I figured that I could do the same thing but switch up the flavours to emulate those from my Baba’s potatoes.

I used soaked cashews blended with tons of dill, lemon, nutritional yeast (for a little cheese-like flavour addition) salt, pepper, and water. The result was a velvety, smooth, creamy sauce that would work wonderfully with potatoes!

Dill is actually quite the little herb! It has natural anti-bacterial and anti-carcinogenic properties and this tasty little plant also contains Vitamin A and C!

I’m a huge fan of dill, and blended into this creamy cashew sauce, the flavour really shines! Potatoes of course are great source of fibre, and I always leave the skin on for extra nutrients.

5.0 from 2 reviews

Roasted Potatoes with Creamy Lemon Dill Sauce // Dairy & Gluten Free

 

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Cook time

40 mins

Total time

40 mins

 

Serves: 6

Ingredients

• For the potatoes:
• 1.5 lb bag baby potatoes, wash and cut potatoes in half
• For the sauce:
• ½ cup raw cashews, soaked in water overnight
• juice of ½ lemon
• ⅓ cup dill sprigs
• 1 tablespoon nutritional yeast
• ½ cup water
• ½ tsp salt
• ¼ tsp pepper

Instructions

1. The cashews will need to be soaked overnight, so do this ahead of time.
2. Preheat the oven to 400 degrees.
3. Line a baking sheet with parchment paper and place the potatoes cut side down on the parchment.
4. Roast the potatoes for 20 minutes, then flip and roast for an additional 10 minutes until browned and crispy.
5. While the potatoes are cooking, make the dill cream sauce.
6. Adding the sauce ingredients to a blender and blend until smooth.
7. Taste and add more salt pepper if preferred.
8. You may heat the sauce in a pan to serve warm over the roasted potatoes before serving or keep the sauce at room temperature and pour over the potatoes once they are done roasting. It's up to you!

Notes

The potatoes also taste great cold as leftovers the next day!

3.5.3208

Have a wonderful rest of your Sunday!

Christal

Nutritionist in the Kitch