Ok, so this is my favorite dressing at the moment. I love to smother it atop a hearty plant-based bowl. It’s rich and creamy and oil-free all at the same time. I usually make it on a Sunday night, while prepping meals for the week, and it is guaranteed to be gone by Wednesday. It also makes great dip for veggies.

This yummy goodness doesn’t need any further introduction, so let’s jump into the recipe.

hemp dill dressing (oil-free)

Patty malcolm | Chickfoodtv

5 from 1 vote

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Prep Time 15 mins

Total Time 15 mins

Course dressings

Servings 2 cups

Ingredients

  

1x2x3x

• 1 cup raw hulled hemp seeds  Raw Hulled Hemp Seeds
• juice of 2 lemons approx. 1/2 cup
• 1/2 to 3/4 cup water  
• 1 to 2 tbsp Dijon mustard
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp nutritional yeast Nutritional Yeast Flakes
• 3 green onions finely minced
• 3 tbsp fresh dill minced
• 1 tsp vegan Worcestershire sauce Worcestershire Sauce Vegan
• 1 tsp maple syrup 
• sea salt and freshly ground black pepper to taste

Instructions

 

• COMBINE. To make the dressing, place the hemp seeds, lemon juice, Dijon, garlic powder, onion powder, nutritional yeast, Worcestershire, maple syrup, a good pinch of salt and pepper, and a 1/2 cup of water into a high-speed blender and blend until smooth and creamy. Check the consistency, adding more water, a bit at a time, as needed.
• ADD. Once done, add the green onions, fresh dill and stir do a quick blend.
• Lastly, taste for seasoning, adding more Dijon, lemon juice and/or salt and pepper, as needed. Cover and refrigerate until ready to use. 
• *For the bowl (in image above), I tossed some hearty greens with some of the dressing. Then added farro, pink sauerkraut, steamed yams, baby purple potatoes, garbanzos, sprouts, onion, and a little more dressing and a few seeds.

Notes

• The amount of Dijon will depend on your personal preference, and also how strong your mustard is. Start with 1 tablespoon and add more as desired.
• For the water, the amount will depend on whether or not you plan to use this as a dressing or a dip. 
• This dressing will keep for a few days in the refrigerator.

Tried this recipe?Let us know how it was!

* I originally learned this recipe when I was a student in Rouxbe, a professional plant-based chef certification course. For more information on their courses click below.