Pin Recipe
A sauce can totally make the meal and that’s just what this dairy free creamy lemon sauce recipe does, especially if you are serving chicken or fish.
The bright, tangy flavor combined with the rich and creamy texture does wonders for making simply prepared proteins taste a bit more special.
Best of all it takes no more than 5-minutes to make. All you have to do is put just eight ingredients in a high speed blender, whirl together and serve. It’s as easy as 1-2-3 😉
I initially created the creamy lemon sauce recipe for my gluten-free oven “fried” chicken but I now use it on everything from grilled fish to baked potatoes.
It’s also a delicious and clean alternative to Hollandaise sauce when drizzled on asparagus, it makes a great alternative to mayonnaise as a sandwich spread and it’s the perfect dipping sauce for my clean chicken nugget recipe.
Trust me, if you have the sauce ready made and sitting in your fridge you will find a use for it!
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For those of you with food allergies and food sensitivities, it’s helpful to know the Creamy Lemon Sauce recipe meets the following dietary restrictions:
Grain Free / Gluten Free /Egg Free / Dairy Free/ Bean Free/ Soy Free/ Paleo-Friendly/ Vegan/ Vegetarian
Prep Time:
PrintDescription
This bright and tangy dairy free creamy lemon sauce recipe is just the thing to serve with simply prepared chicken or fish. It’s also delicious on burgers, baked potatoes or drizzled on steamed broccoli.
Ingredients
- 1/2 cup extra virgin olive oil (or unrefined avocado oil)
- 6 cloves garlic
- 3/4 teaspoon Dijon mustard
- 1 1/2 teaspoon raw honey
- 1/4 cup pine nuts
- 1/4 cup plus 2 tablespoons lemon juice
- 1/4 teaspoon Himalayan pink salt
- 1 1/2 tablespoons fresh thyme leaves)
Instructions
- Add all ingredients to a high speed blender and process until smooth and creamy. Cover and refrigerate until ready to serve. (Note: Lemon sauce will keep for up to 5 days stored in a covered container in the refrigerator.)
P.S. If you are looking for more clean sauce recipes be sure to check out the ones we have on the blog HERE! And if you do make this recipe please do leave a comment below and let me know how it turned out. I would love to know how you use it too.
This sounds so delicious, however I’m allergic to pine nuts (and all other nuts). What do you think I can use instead? sunflower seeds?
Thanks!
Hi Josefin, I am so sorry for the lengthy delay getting back to you. I have just been completely swamped ever since the launch of the book and I am behind on just about everything (sigh…) But as for what to substitute, the sunflower seeds might work perfectly. I would suggest soaking them in water for at least an hour though, that should help soften them up significantly. Please let me know how it goes if you give it a try!
Looks good – but why not give how many servings?? many recipes today omit this information – very frustrating … 🙂
would you marinate a fish filet in this or cook fish in this sauce? Or should you just use it as a topping after the fish is cooked?
Hi Caroline, I apologize for not responding sooner, somehow your comment got lost in the shuffle. But as for the fish, I would suggest using it as a topping after it is cooked! I suppose you could also use it as a marinade, but since I haven’t yet tried that I don’t want to say for sure it would work. I hope this helps? Please let me know how you like it if you give it a try!