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Creamy Dill Dressing

Creamy Dill Dressing

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.


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.


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.


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)


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!


Creamy Dill Dressing

Nicole Vranjican
A nut-free, soy-free creamy vegan dressing made with hemp seeds, dill, and lemon. Great on salads, grain bowls, pita pockets, and potatoes 🌱Makes 1.5 cups of dressing
5 from 1 vote
Prep Time 10 minutes
Cook Time 0 minutes
Resting Time (optional) 6 hours
Course Salad, Sauces
Cuisine American


  • 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


  • 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 🙂


I tested this recipe using kosher salt, so if you’re using sea salt or another kind of salt, add less and increase to taste. The flavors in this sauce are very simple, so if they’re not really bright and pronounced, you’ll probably need more salt and pepper. 
For a super thick dressing, start with 1/3 or a 1/2 cup of water and add as needed. Remember it will thicken a bit as it rests. 
Once you’ve gotten this recipe down – which is super easy to do 🙂 – you might want to start experimenting with adding in different spices like garlic powder or lemon pepper seasoning. I play around with it sometimes but this classic version if my favorite. Let me know if you create any fun variations at home! 
This dressing lasts about 5 days to a week in the fridge. Shake well before using. 
For a thicker dressing, reduce the water. Remember it will thicken as it rests and cools in the fridge. 
Feel free to add more dill and lemon as desired. Lemon zest can be nice too! 
Keyword dill salad dressing, nut free recipes, vegan meal prep, vegan salad dressing, vegan sauce
Nicole Vranjican

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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1 Comment

  1. Amanda S.
    October 9, 2023 / 2:00 pm

    5 stars
    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.

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