Creamy Dill Dressing

5 from 1 vote

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

Prep Time10

Cook Time0

Resting Time (optional)6

Course: Salad, Sauces

Cuisine: American

Keyword: dill salad dressing, nut free recipes, vegan meal prep, vegan salad dressing, vegan sauce

Author: Nicole Vranjican

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

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!