Tired of the same old vinaigrette? Say hello to your new summer obsession! This Creamy Cucumber Dill Dressing is the definition of refreshing. It’s cool, crisp, and bursting with fresh flavor, instantly elevating any salad from simple to sensational. The best part? It gets its luscious, creamy texture from a secret blend of veggies and healthy oils—no dairy in sight! While it’s the perfect antidote to a hot day, this vibrant green dressing is so delicious, you’ll want to drizzle it on everything, all year long.
Ingredients
• Makes 1 1/2 cups / 375 mL
• 1 cup / 250 mL chopped or grated, peeled cucumber
• 1 cup / 250 mL chopped or grated zucchini
• 1/4 cup / 60 mL hemp seed or extra-virgin olive oil
• 1/4 cup / 60 mL lemon juice
• 2 teaspoons / 10 mL Dijon mustard
• 1 teaspoon / 5 mL nutritional yeast
• 1 teaspoon / 5 mL dried dill
• 1 teaspoon / 5 mL maple syrup or agave sweetener
• 1/2 teaspoon / 2 mL salt
• 1/2 teaspoon / 2 mL hot sauce
• 1 clove garlic, chopped
Instructions
1. Combine all —cucumber, zucchini, oil, lemon juice, mustard, nutritional yeast, dill, maple syrup, salt, hot sauce, and garlic—in a high-speed blender.
2. Blend on high for 20 seconds. Scrape down the sides of the blender with a spatula.
3. Blend for another 10-15 seconds, or until the dressing is smooth and all are fully incorporated.
4. Transfer to a jar or airtight container. The dressing will keep in the refrigerator for 3 to 4 days.
Nutritional Information
• Per 2 tablespoons / 30 mL serving
• Calories: 41
• Protein: 0.5 g
• Fat: 5 g
• Carbohydrates: 2 g
• Dietary Fibre: 0.4 g
• Sodium: 104 mg
• Omega-6 Fatty Acids: 3 g
• Omega-3 Fatty Acids: 1 g
• Percentage of calories from: Protein 4%, Fat 82%, Carbohydrate 14%
Pro Tips
• For a burst of fresh flavor, replace the dried dill with 1 tablespoon / 15 mL of fresh, chopped dill.
• Let the dressing chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and deepen for a more delicious result.
• Don’t just use it on salads! This dressing is a fantastic dip for raw veggies, a sauce for falafel, or a creamy spread for sandwiches and wraps.
• For a thicker dressing, use all cucumber and omit the zucchini, as zucchini has a higher water content.
FAQ
Q: Can I make this dressing without nutritional yeast
A: Yes, you can omit the nutritional yeast if you don’t have it. It adds a subtle cheesy, savory flavor, but the dressing will still be delicious and refreshing without it. The core creamy texture comes from the blended cucumber, zucchini, and oil.
Q: Is there an oil-free option for this cucumber dill dressing
A: For an oil-free version, you can substitute the oil with an equal amount of water or aquafaba. For extra creaminess, consider adding 1/4 cup of soaked raw cashews or sunflower seeds. Note that this will alter the nutritional profile and may require more blending time to get smooth.
Q: What vegetarian meals can I serve this dressing with
A: This dressing is incredibly versatile for vegetarian meals! Beyond green salads, try drizzling it over roasted vegetables, grain bowls with quinoa, or using it as a creamy sauce for falafel wraps and veggie burgers. It’s also a fantastic dairy-free dip for fresh-cut vegetables.
Q: How long does this vegan dressing last in the fridge
A: Because it’s made with fresh vegetables and no preservatives, this dressing is best enjoyed within 3 to 4 days. Store it in a sealed jar or airtight container in the refrigerator. The ingredients may separate, so just give it a good shake before each use.
