This recipe for healthy homemade salad dressing came out much creamier and more delicious than I could have expected. Even more exciting, is that it’s not made with the usual dairy suspects: mayo and sour cream.


Dairy Free Healthy Homemade Salad Dressing
Rich, creamy and full-fat (but in a oh-so-good-for-you-fat kind of way), this latest hemp seed creation is also super easy to make. It will keep nicely in the fridge for about 4 or 5 days if you store it in an air tight container. Mason jars being my favorite for sauces, dips and dressings.
Feel Free to Mix it Up!
As with my other homemade salad dressing recipes, you do not need to follow the recipe for this one exact; there is always a little room for negotiation when it comes to making salad dressing. I always suggest you taste as you go.
And as for the water called for in the recipe, if you want a thicker dressing (as I did), simply add less water and if you want a thinner one add a bit more.


However, leftovers combined with a touch of laziness got me to quickly thinking about how tasty it would be as a sauce for my wild salmon. And of course there is no reason this healthy homemade salad dressing can’t step up to the plate as a party dip. You might as well put it on chicken too (try our gluten free oven-fried chicken recipe!)
P.S. If you are not yet up on why I am so crazy for hemp seeds, be sure to read this!
PrintHealthy Homemade Salad Dressing


Healthy Homemade Salad Dressing is made creamy and delicious using hemp seeds. This salad dressing can also be used for dipping!
- Prep Time:8 minutes
- Total Time:8 minutes
- Yield:4–5 servings 1x
- Category:Dressing
- Method:Blender
- Cuisine:American
- Diet:Vegetarian
Ingredients
- 1/3 cup water, plus more if you want a thinner consistency)
- 1/4 cup
- 1/2 cup pine nuts
- 2 tablespoons lemon juice
- 2 tablespoons
- 2 teaspoons raw honey
- 2 cloves garlic
- 2 tablespoons fresh thyme
- 1/2 teaspoon Dijon mustard
- Unrefined sea salt and freshly ground black pepper, to taste
Instructions
Place all ingredients in a high-speed blender and process until smooth and creamy.
Notes
Leftovers keep nicely in the fridge for 4 or 5 days if stored in a mason jar.
Paula Steinmillersays
I made this as soon as I saw this in my email today. Delicious and so rich and creamy. This along with your herbed green goddess dressing will be one of my favourite staple dressings.
Thanks so much for sharing
Paula
Ivy Larsonsays
Awww, thank you so much for your sweet comment Paula! You just made my day =)