Description
This homemade No Oil Lemon Hemp Dressing is all that and then some! Perfectly creamy, tangy, and fresh, this dressing is healthy, nutritious, and most importantly deeee-licious making it this week’s awesome Whip It Up Wednesday recipe. This super easy dressing can be whipped up in a jiffy and ready for veggie dipping, salad drizzling, or pasta drenching (recipe coming soon.) Whole Food Plant Based recipe, no oil, no processed sugar, no highly processed ingredients, and gluten free.
Ingredients
- 4 Tablespoons lemon juice
- 6 Tablespoons water
- 4 Tablespoon hemp seeds
- 2 teaspoons white miso *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon organic maple syrup
- ½ teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
- 1 teaspoon dried basil
Instructions
- Place the Lemon Hemp Salad Dressing Ingredients (except the dried basil) into a high-speed blender or food processor, blend until emulsified, once emulsified, stir in the dried basil).
- Use immediately. If refrigerated, when ready to serve, remove from the refrigerator and allow to sit for at least 30 minutes to allow the flavors to fully come forward. Can be used right out of the refrigerator, but the flavors will not be as intense.
Notes
*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.
*Serving: Makes about ¾ cup
*Storage: Refrigerate and use within 5 days.