Hemp & Dill Ranch Dressing | Oil & Nut-Free

by Dawn T in Rouxbe Recipes

This dairy-free ranch dressing is made with hemp seeds, which add a delicious creamy texture to this super flavourful dressing — make it a bit thicker and it also makes for a great dip for crudités.

  • Serves: 2 cups
  • Active Time: 10 mins
  • Total Time: 10 mins

  • Comments: 2
  • Views: 2815
  • Success 100%

Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place

Prepare and measure out all of the ingredients.

*Note: 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.

**Note: For the water, the amount will depend on whether or not you plan to use this as a dressing or a dip and of course on your personal preference. Using non-dairy milk will just give the dressing a tiny bit of a creamy taste. Although it is still really good with just water.

  • 3 tbsp minced fresh dill
  • 3 green onions, finely minced
  • juice of 2 lemons (approx. 1/2 cup)
  • 1 cup raw hulled hemp seeds
  • 1 to 2 tbsp Dijon mustard*
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp agave (or sweetener of choice)
  • 1/2 to 3/4 cup water (or non-dairy milk)**
  • sea salt, to taste
  • freshly ground black pepper, to taste

Step 2: Making the Dressing

Making the Dressing

To make the dressing, place the hemp seeds, lemon juice, Dijon, garlic powder, onion powder, nutritional yeast, Worchestershire, agave, a good pinch of salt and pepper and a 1/2 cup of water (or non-dairy milk) into a high-speed blender and blend until smooth and creamy. Check the consistency, adding more water, a bit at a time, as needed.

Once done, pour the dressing into a bowl and add the green onions, fresh dill and stir to combine.

Lastly, taste for seasoning, adding more Dijon, lemon juice and/or salt and pepper, as needed. Cover and refrigerate until ready to use. This dressing will keep for a few days in the refrigerator.

For the bowl (in image above), we tossed some hearty lettuce (kale, radicchio, endive and green leaf) with some of the dressing. We then topped the salad with some steamed broccoli and a few pieces of roasted baby sweet potatoes and then we finished the bowl off with a few more teaspoons of the dressing as well as a bit of additional seasoning.

Suzanne M


This dip/dressing is super delicious! I can't believe it's nut and oil free -- its thick and creamy, and the dill just takes the flavor over the top. I'm going to make this all the time now. Thank you!

Ken R
Rouxbe Staff

RE: Delicious

Hi Suzanne- So glad that you enjoyed it! ~Ken

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