Creamy Dill Dressing (Dairy Free)

Name: Creamy Dill Dressing (Dairy Free)
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: ½ cup raw sunflower seeds; ½ cup plain, unsweetened soy milk (see Notes); ⅓ cup water; 2 tablespoons fresh lemon juice; 1 tablespoon distilled white vinegar; ¾ teaspoon fine sea salt; rounded ½ teaspoon granulated garlic OR 1 small clove fresh garlic, peeled; ¼ teaspoon onion powder; ⅛ teaspoon mustard powder, optional; a few cracks of black pepper; ¼ cup chopped fresh dill; ½ teaspoon dried parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
6 servings
Calories
75 kcal
Course
Condiments
Cuisine
American

Creamy Dill Dressing (Dairy Free)

Finn Russell

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This creamy dill sauce and salad dressing is made from scratch with easy, affordable ingredients. The recipe was inspired by Trader Joe's vegan creamy dill dressing, but made allergy-friendly and without oil. It's every bit as versatile and delicious!YIeld: makes about 12 fluid ounces (1.5 cups). Serving size = ¼ cup (or 4 Tbsp).

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Ingredients

Servings

½ cup raw sunflower seeds
½ cup plain, unsweetened soy milk (see Notes) or other neutral-tasting non-dairy milk
⅓ cup water
2 tablespoons fresh lemon juice
1 tablespoon distilled white vinegar or apple cider vinegar
¾ teaspoon fine sea salt
rounded ½ teaspoon granulated garlic OR 1 small clove fresh garlic, peeled
¼ teaspoon onion powder
⅛ teaspoon mustard powder, optional
a few cracks of black pepper

Herbs - to add AFTER blending:

¼ cup chopped fresh dill or about ¾ teaspoon dried, add more to taste
½ teaspoon dried parsley or 2 teaspoons finely chopped fresh parsley

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Instructions

If using a high-speed blender, no need to soak the seeds. If using a standard blender you may want to soak them in hot water for about an hour. Then drain and rinse under cold water.
To a blender add the seeds, milk, water, lemon juice, vinegar, salt, garlic, onion powder, mustard powder, and black pepper. Gradually increase to high speed, and blend until completely smooth. Stop to scrape down the sides of the blender as needed. Taste and adjust the amount of salt and acidity as desired. Keep in mind, the dressing will thicken in the refrigerator - you can always add water later to thin it.
Add the herbs and pulse the blender a few times to incorporate. Pour the dressing into a jar or container, cover, and refrigerate for several hours or overnight. The flavors develop and improve as it chills.

Notes

Milk: Some non-dairy milk manufacturers add subtle, vanilla-ish flavors, even beverages is labeled as "plain" and "unsweetened." So be sure to give the milk a taste before adding it to the blender. I used plain, unsweetened soy milk (the kind in a box) from Whole Foods.
Store the dressing in the refrigerator for up to 4 days. Freezing not recommended.
Serving Size: A serving size is calculated as ¼ cup dressing, which is twice as much as most salad dressings (the recipe makes about 6 servings or 1 ½ cups). Nutrition facts are per serving.