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.
Steps
1
Preparing Your Mise en Place
Ingredients
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
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.
2
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.
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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!
Made this and really liked it.
Other than appearance and texture, it did not make me think of Ranch dressing. It has its own distinctive and nice flavor.
I am trying to follow a low-fat diet, calories from fat about 12 to 14 percent, so I am looking for low-fat dressings to replace store-bought.
Oils, nuts, and seeds, avocados and olives have to eliminated or minimized. Wow! What a challenge for creative thinking.
Nice recipe. Thanks.
Hi Sebastian,
You can try raw cashews or raw sunflower seeds (or some of both) to substitute for the hemp seeds. You might need to experiment with amounts to achieve the texture and flavor you prefer. Hope this helps!
Michael L •Made this and really liked it. Other than appearance and texture, it did not make me think of Ranch dressing. It has its own distinctive and nice flavor. I am trying to follow a low-fat diet, calories from fat about 12 to 14 percent, so I am looking for low-fat dressings to replace store-bought. Oils, nuts, and seeds, avocados and olives have to eliminated or minimized. Wow! What a challenge for creative thinking. Nice recipe. Thanks.
Sebastian C •It’s possible to replace hemp seeds? They are not available in my country. Thanks.
Deann H • Rouxbe Staff •Hi Sebastian, You can try raw cashews or raw sunflower seeds (or some of both) to substitute for the hemp seeds. You might need to experiment with amounts to achieve the texture and flavor you prefer. Hope this helps!
Sandy S •Hi Debbie, You can certainly omit the nutritional yeast without a problem. Cheers, Sandy
Peg K •If using raw cashews, I usually soak in hot water for 20 minutes to soften them up and make them easier to blend..