We are die hard salad lovers over here. Always looking to get in those nourishing greens, and we’ve got a flavor-packed dressing that will take those greens to a whole new level of yumminess. Let us introduce you to this homemade, oil free, vegan Creamy Dill Dressing that is all that and then some. Perfectly luscious, bold tangy goodness, and bursting with fresh dill vibes, this dressing is healthy and utterly delicious making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is one of my favorite dressings! It’s also pretty versatile too.  We first made this dressing with our Roasted Potatoes with Seasoned Lentils and Dill Sauce, which is on my list of Top 10 all-time favorite dishes of 2018.

This dressing is creamy, tangy and bursting with “dilly” goodness.  If you love dill like I do, then you will fall in love with this dressing too.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Spring Salad

We made a beautiful Spring salad with this dressing that we plan to serve for Easter.  Here’s how we constructed it:

• Bed of greens
• Blanched/steamed asparagus
• Thawed frozen peas
• Red onion slivers
• Radish slices
• Cucumber curls
• Match stick yellow carrots
• Dollops of vegan WFPB cream cheese with chives (Kite Hill also has a WFPB compliant vegan cream cheese)
• Almond slices
• Hemp seeds
• Creamy Dill Dressing

(Roasted Potatoes with Seasoned Lentils and Dill Sauce)

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  This salad dressing recipe can be made in about 5 minutes which really helps speed things up in the kitchen.

WFPB Dressing

This vegan Creamy Dill Dressing is rich, healthy and utterly delicious, boasting no oil, no processed ingredients, and no refined sugar. Give it a try!  It is awesome!

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

If you try this tasty dressing, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Whisk or High-speed blender

Creamy Dill Dressing

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 Minutes
• Total Time: 5 minutes
• Yield: about 3/4 cup 1x
• Category: Dressing
• Cuisine: American

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Description

We are die hard salad lovers over here. Always looking to get in those nourishing greens, and we’ve got a flavor-packed dressing that will take those greens to a whole new level of yumminess. Let us introduce you to this homemade, oil free, vegan Creamy Dill Dressing that is all that and then some. Perfectly luscious, bold tangy goodness, and bursting with fresh dill vibes, this dressing is healthy and utterly delicious making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

• 2 Tablespoons lemon juice
• 2 Tablespoons organic maple syrup
• 2 Tablespoons + 1 teaspoon tahini
• ¼ cup water *
• ¼ cup + 2 Tablespoons white wine vinegar *
• 1 teaspoon ground mustard powder
• 2 teaspoons garlic powder
• 2 teaspoons dried minced onion flakes
• 1 Tablespoon miso *
• ½ teaspoon sea salt (+/- to taste) *
• ¼ teaspoon black pepper (+/- to taste)
• 4 Tablespoon fresh baby dill, chopped (or one .75 oz. package)

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Instructions

1. Place all the Ingredients (except the fresh dill) into a high-speed blender and blend on high for one minute or until creamy and smooth. Note:  A high-speed blender is not required but makes for a very smooth emulsified dressing. Then place the dressing into a bowl, then stir in the freshly chopped baby dill. Serve immediately or refrigerate until ready to serve.

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Notes

*White Wine Vinegar: We find that vinegar brands vary based on flavor and tartness. Please adjust the amount of white wine vinegar used in this recipe based on your brand of vinegar. Taste the white wine vinegar, if your white wine vinegar has a strong acidity/tartness, use less to start with, and add more if needed. We used a very mellow brand of white wine vinegar.

*Water/White Wine Vinegar: If you like more zing, add more white wine vinegar and less water and vice-versa if you prefer less zing.

*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes:  ¾ cup

*Storage:  Refrigerate, use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.