Easy Lemon Dill Sauce (Vegan) // Veggie Dip
5.0 stars stars based on 4 reviews
Blend 1/2 cup almond milk, 1/2 cup water sauteed onion and garlic, lemon juice and dill in a high-speed blender and you’ve got yourself the perfect dip for your next veggie tray.
It’s Finally Summer!
How many times have you found yourself at a summer picnic that had a big platter of crudité with a vat of ranch dressing in the center? (I’m from Wisconsin, so this is right up there with party potatoes and taco dip as backyard party staples.) To be fair, raw broccoli can be slightly unpleasant, so I get why people need something to dress it up. You might be tempted to pat yourself on the back for filling up on ranch-soaked carrot sticks and cauliflower florets instead of potato chips, but do you really know what’s in that veggie dip? Ranch dressing is pretty much junk food.
Next time you need some dip for your veggies, use this healthy, 100% vegan lemon dill sauce instead of store-bought dressing or dip. It has all the zippy, zesty flavor to make your veggies exciting, without the calories or the guilt.
You might be wondering if a vegan dressing will be as satisfying as a buttermilk ranch dressing. And to that I answer a resounding, YES! Make sure to use a high-powered blender — it’s amazing the creaminess you can achieve without dairy.
Here’s How You Make It …
Chop one white onion and two cloves of garlic. Heat a small amount of oil in a skillet and sauté the onion and garlic for about 10 minutes or until the onion becomes translucent. Turn off the heat and let cool for a minute or two.
Scrape the sautéed onion and garlic into a Vitamix or high-speed blender (making sure to scrape all the cooking oil and any of the brown bits that may be stuck to the pan.) Add about a ½ cup of almond milk, a ½ cup of water, the juice of one lemon and a small handful of dill and blend until thoroughly combined and creamy. Add more or less water depending on how thick or thin you like your sauce.
And just like that you’ve got an amazingly delicious veggie dip for your crudité platter.
Use immediately or store in the fridge for a week or so.
Some Other Uses For This Refreshing Lemon Dill Sauce:
Sautée one bunch of kale, collard greens or radish greens in a big stovetop pan. When greens are cooked, turn off the heat and add 1/4 cup of the lemon dill sauce. Mix thoroughly until greens are soaked in the creamy, lemony goodness. Serve as a side dish or over rice.
Make a version of this sauce but omit the water so it’s thicker. Add 1/2 cup of raw cashews (soak for 20 minutes before blending). Drizzle on toast and top with avocado slices. Serve with a side salad for a light, summery lunch.
Use as salad dressing. Mix spring greens and arugula with a small handful of fresh dill. Top with finely chopped red peppers and red onions. Drizzle lemon dill sauce over the salad and top with a sprinkling of chopped almonds.
1/2 Cup Unsweetened Almond Milk
1/2 Cup Water
Juice Of One Lemon
1 Tbs. Vegetable Oil
One Yellow Onion, Chopped And Sautéed
Two Cloves Garlic, Chopped And Sautéed
Small Handful Of Dill
Salt And Pepper To Taste