This creamy vegan dressing is made with hemp seeds, dill, and lemon. It’s great on salads, grain bowls, pita pockets, and potatoes and it’s especially good if you’re trying to avoid nuts or soy for any reason.
WHY HEMP
Hemp is a great base for vegan sauces because it doesn’t need to be pre-soaked (like cashews) and it blends quickly and easily into a thick, creamy consistency. In addition to contributing plant-based protein and healthy omegas, hemp seeds are also provide a neutral base that allows the other flavors to shine. In this case the star of the show is fresh dill, but I would imagine a similar dressing could be created with just about any herb or combination of herbs you like.
YOU SHOULD KNOW
This dressing thickens considerably in the fridge as it rests so I recommend making it ahead of time, if possible. This allows the sauce to thicken and gives the ingredients enough time to mingle, marinate, and become intensely flavorful.
PRACTICAL PREP
The way I do it is usually to prep this dressing the night before or in the morning before work. If I didn’t remember to prep it advance, I’ll still make it, but I’ll use less water and add more in slowly until the dressing reaches the desired consistency (When this is the case I also reduce the salt and add it as needed)
HOW TO SERVE
The sauce is great on seemingly everything and it lends a creamy richness and herbaceous freshness to whatever you put it on. Like I mentioned above, it’s a great salad dressing and it’s delicious when drizzled over grain bowls and pita pockets, but I also love using this as a veggie tip or as a healthy alternative to mayo in my favorite potato or pasta salad recipes (the trick it to toss the potatoes or pasta with all but 1/4 cup of the dressing, and reserve the rest for serving) I’ve even been using this on walnut tacos, lentil meatballs, and roasted cabbage. I’m telling you, this stuff is versatile 😊Plus it makes a lot, so this recipe usually lasts me all week!
Hope you enjoy!
Nicole
Creamy Dill Dressing
Ingredients
- ¾ cup hemp seeds
- 1/3 cup fresh dill loosely packed
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp white rice vinegar
- ¾ cup water See notes*
- 1 tsp kosher salt
- black pepper to taste I do about 10 grinds
Instructions
- Combine all of the ingredients in a blender.
- Blend for 40-50 seconds or until very creamy.
- Transfer to a container with a lid and refridgerate until ready to use. I recommend doing this at least 6 hours before serving for optimal flavor and consitency. I usually just do it overnight or in the morning before work 🙂
Notes
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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I added some fresh and powdered garlic and onion powder to make it more ranch-y, added a titch more salt, and subbed some of the hemp with soaked cashews because I didn’t want to use up all the hemp seeds I had but yummmmmmm.