Yield: 4
Creamy Vegan Dill Dip and Dressing
With this versatile dressing, you get a seasoning mix that’s good on anything from chicken to zucchini chips, as well as a vegan mayonnaise, a dip, and a dressing.
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- 1/2 tsp dried parsley
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/4 tsp dried dill
- 1/4 tsp garlic powder
- 3 tbsn water, hot and filtered
- 1 tbsp flaxseed meal
- 1 tbsp raw apple cider vinegar
- 1/2 cup olive oil
- 1/4 cup unsweetened almond milk, or plant based milk of choice
Instructions
- To make seasoning mix: Mix the parsley, salt, onion powder, dill, and garlic powder in a small bowl. Store in an airtight container up to 1 year.
- To make mayonnaise: Put the flaxseed meal and hot water in a cup or small bowl and stir it until it starts to thicken. Add the water, flaxseed, and vinegar to a food processor or blender and blend until smooth. Add the oil, drizzling in 1 tablespoon at a time. This will not thicken if you add more than a tablespoon of olive oil at a time. Continue blending until the oil is added and the mixture has thickened.
- To make dip: Add all the seasoning mix to the mayonnaise in the blender and process until well blended. Taste and adjust the seasonings as desired. 4. To make dressing: Add the nut milk to the dip in the blender and briefly process.
- To make dressing: Add the nut milk to the dip in the blender and briefly process.
Notes
STORAGE: Store in the refrigerator up to 4 days in a 1-cup airtight container for the dip or a half-pint jar for the dressing. If you want to store dressing or dip in 2- to 3-ounce containers for grab-and-go, this recipe makes about 4 servings.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 253Total Fat: 28gSaturated Fat: 4gUnsaturated Fat: 23gSodium: 313mgCarbohydrates: 1gFiber: 1gSugar: 0.1gProtein: 0.5g
