Go Back
–+ servings
Tami Kramer Nutmeg Notebook

Creamy Lemon Dill Dressing

5 from 1 vote
Print Recipe
Servings: 6
Course: Salad Dressing
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 - 12 oz box organic silken tofu for soups, salads & desserts
  • 3 tablespoons Dijon Mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons capers
  • 1 teaspoon chia seeds
  • 1/2 teaspoon salt substitute or salt if not using the kelp
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon dried dill or 2-3 tbs fresh
  • 1-2 tsp kelp granules - optional - great for a chickpea salad
  • freshly ground black pepper to taste

Method
 

  1. Add all of the ingredients to the blender container of a high powered blender and blend until smooth and creamy.
  2. Chill until ready to serve. It's even better the next day!

Notes

This creamy dressing is so versatile that you will find multiple ways to enjoy it. Think, potato salad, chickpea salad. spring mix with fresh peas, chopped salads, pasta salad, as a topping on baked potatoes, drizzled over steamed asparagus, or oven roasted vegetables, as a spread for wraps, or a dip for raw vegetables and so much more.

Tried this recipe?

Let us know how it was!