Today, I gift to you the recipe for my creamy herb dressing. Why? Because if there’s one thing you should stop buying immediately, it’s bottled salad dressing! Not only is it a waste of money, but you completely have no idea what you’re eating. Making your own salad dressings will probably save your life. You don’t have to thank me.
This recipe is super versatile. There’s endless savory dishes and snacks that creamy herb dressing can be used in. Chop up some vegetable sticks and dip ’em, or drizzle it on top of my mango chik’n salad! You won’t believe you spent so many years buying store bought dressing!
creamy herb dressing
Here’s a creamy and fresh salad dressing you can put on any salad or use as a veggie dip.
- 1/2 C cold-pressed extra virgin olive oil
- 1/4 C water
- 2 tbsp apple cider vinegar
- 1 tsp agave nectar
- 1/4 C nutritional yeast
- 1/4 C hemp hearts
- 1 tsp fresh dill fronds
- 1 tsp fresh parsley
- 1 tsp onion powder
- 1/2 tsp sea salt
Blend all the ingredients together in a high-powered blender until smooth.
Pour into a jar or bottle, and refrigerate for at least 1 hour before using on a salad.
Try this dressing on my mango chik’n salad… it’s delish! This will last up to 7 days in the fridge.