This creamy Hemp Seed Dressing is flavorful with bright lemon, fresh herbs, and classic ranch-style spices. Use it as a salad dressing for leafy greens or make a thicker version and use it as a dip for crudités. Made easily in a blender in just 5 minutes!
Ranch is a classic American salad dressing that everyone loves. It’s creamy, flavorful and versatile. This version is dairy free, nut free, soy free, and oil free. Drizzle it over salads, Buddha bowls, baked potatoes, or use it as a dip for fresh cut vegetables.
Ingredients you need
Ingredient notes and substitutions
Hemp hearts ~ Hemp hearts are hulled hemp seeds, which are the seeds of the hemp plant. They are very nutritious and contain very little to none of the THC, the psychoactive compound in marijauna, and are totally harmless.
Hemp seeds contain high amounts of healthy fats, protein, and minerals. [source]
Although the seeds can be eaten raw, most of what you’ll find in the grocery store are hemp hearts, which is what I use in this hemp seeds dressing recipe.
If you don’t have or can’t have hemp seeds, raw cashews would work in this recipe, as well. Note that if you use cashews, this recipe will not be nut-free. And, although, I haven’t personally tried it, I think sunflower seeds may work, also.
Yogurt ~ I like to use a little yogurt in this recipe to add to the creaminess and tang. Choose an unsweetened plain variety.
I prefer the almond milk varieties, but coconut milk or soy based yogurts will work, as well.
Herbs ~ Fresh parsley and fresh dill add so much flavor.
Small amounts of dried herbs can be used instead, but it won’t have the same flavor punch. Use about ⅓rd of the amount of dried herbs to fresh.
Lemon ~ Fresh lemon really brightens up the dressing.
Spices ~ Onion powder and garlic powder are classic ranch spices. I like to use a little celery seed, too, but it’s optional if you don’t have it.
How to make the recipe
Place the hemp seeds, yogurt, spices, lemon juice and water into a high speed blender (1). Blend until smooth and creamy (2).
Pour the blended dressing into a bowl or jar. Add the fresh chopped dill (3, 4) and whisk to incorporate (5). Add the chopped fresh parsley (6, 7) and whisk to incorporate (8).
Store this hemp seed dressing in an air-tight container or jar in the fridge for 5 to 6 days.
Pro tips for success
~ Use a high speed blender for best smooth results.
~ Use fresh lemon juice, not bottled.
~ Use fresh herbs, not dried.
~ Add water to reach your desired consistency. Use less water to make a thicker consistency that can be used as a dip. Use a little more to make a pourable dressing.
~ Do not blend the herbs with the other ingredients in the blender. Whisk them into the blended dressing.
~ Taste and adjust seasonings as needed. Add more lemon, spices, or salt to your taste.
~ This hemp seed dressing recipe can easily be doubled.
Hemp hearts are hulled hemp seeds.
Hemp hearts are an excellent source of plant based complete protein, containing all nine essential amino acids. They also boast high amounts of iron, vitamin E, omega-3 and omega-6 essential fatty acids, magnesium, zinc, and B vitamins.
The only side effects you need to worry about is from possible interactions with prescribed blood-thinners, as hemp seeds have been shown to reduce blood clotting. [source] As always, speak with your doctor first if you have concerns.
More vegan salad dressings
- Lemon Vinaigrette Dressing
- Citrus Tahini Dressing
- Creamy Sesame Dressing
- Southwest Vegan Ranch Dressing
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Hemp Seed Dressing
- ½ cup hemp hearts
- ¼ cup unsweetened, plain, dairy free yogurt
- zest of 1 lemon
- juice of 1 lemon about 2 tablespoons
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon celery seed optional
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped dill
- 2-3 tablespoons water
- Add the hemp hearts, yogurt, lemon zest and juice, spices and water to a high speed blender.
- Blend until smooth and creamy. Pour the dressing into a bowl or jar.
- Using a small whisk, stir in the chopped parsley and dill until incorporated throughout.
Storage Store the dressing in an air-tight container or jar in the fridge for 5 to 6 days.
Nutrition facts calculated based on ¼ cup per serving. The total recipes makes about 1 cup of dressing.