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Sauces are just an incredible way to switch up your favourite meal or salad combo instantly. As someone who loves throw-together-in-a-bowl meals, dressings have been a fun way to make my meals taste completely different every time, while still capitalizing on my leftovers (win!).
As its name suggests, this Hemp Garlic green dressing truly goes with everything. Drizzle on top of pasta, roasted veg, plant protein, toss salad… the list goes on. The best part is, it only requires tossing things into a blender or food processor. The base of our sauce is hemp seeds, which gives us the creaminess, and the addition of a little fresh parsley plus some roasted garlic adds serious flavour. This dressing is high in protein, rich in omega-3 fatty acids, nut free and oil free.
In fact, it’s a lot of things:
Whole 30 Friendly
and more importantly:
You can store this sauce in the fridge for a few days, but it will go quickly. Trust me, it goes with just about everything. To be honest, it has been a battle these days between this sauce, my go-to vegan caesar (still the most popular recipe on my blog to date!) and a new cashew sauce that I’ll be sharing next week. Until now, I haven’t posted many sauce/dressing recipes, but things have been getting saucy in the kitchen lately 😉
This easy green sauce goes with just about everything. Drizzle on pasta, salads, use as a sauce for a burger or sandwich, the list goes on. This recipe is allergy friendly and a great sauce to have on hand. You probably have most of these ingredients in your pantry already!
handful of fresh parsley – I used about 1/3 cup’s worth
squeeze of fresh lemon juice
salt + pepper to taste
This is an optional first step, but I like to lightly toast my hemp seeds on a pan over low heat (no oil necessary). I do this for a few minutes, stirring constantly, just to add a little toastiness to the hemp seeds, but you can skip this step for sure.
To a blender, or food processor, combine all of your ingredients except parsley, and blend until completely smooth. I use this Vitamix model, but you can use a nutribullet or similar upside down, smaller unit, which works really well for this sauce, or a food processor. Open and scrape down sides in between blending as needed.
Once sauce is smooth, add parsley and blend. To make it easy for your blender or processor, I recommend chopping parsley into smaller pieces before blending. I like to blend until almost completely smooth, just to preserve a little bit of the integrity of the leaf.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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