Dairy-Free Dill Dressing Without Oil
Dill Dressing–oil-free, dairy-free, and nut-free. Packed with flavor and goes with everything. Created by a Registered Dietitian.
Servings: 3 servings (makes ¾ cup)
Calories: 104kcal
Equipment
- Immersion blender or blender
Ingredients
- ¼ cup water
- 1 medium lemon zest and juice
- 2 small cloves garlic
- 2 ½ teaspoons Dijon mustard
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- 2 Medjool dates pitted
- 1 tablespoon capers preferably reduced sodium
- 1 tablespoon brine from capers
- 1 tablespoon nutritional yeast
- 2 tablespoons raw pumpkin seeds
Instructions
- Immersion blender method: In a tall jar, blend water, lemon juice, garlic, Dijon, dill, parsley, dates, capers with brine, and nutritional yeast. Add pumpkin seeds and blend until creamy. Season with salt and pepper.
- Blender method: Add the water, lemon juice, garlic, Dijon, dill, parsley, dates, capers with brine, nutritional yeast, and pumpkin seeds to a high-speed blender. Blend on high until creamy. Season with salt and pepper.
Notes
- Some mustards are stronger than others. I recommend starting with 2 teaspoons and adding more to taste, up to 3 teaspoons for a bolder flavor.
- Fresh herbs - Substitute the parsley and dill with fresh herbs you have on hand.
- Soak pumpkin seeds for 15 minutes if using a lower-power blender.
- Add water or olive oil slowly to reach your preferred consistency.
- Store leftovers up to 4 days, or freeze for up to 3 months.
Nutrition
Calories: 104kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 90mg | Potassium: 324mg | Fiber: 4g | Sugar: 12g | Vitamin A: 762IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 2mg
