This delicious Gluten-Free Vegan Raw Creamy Hemp Seed and Cilantro dressing is an easy and healthy recipe made with only 7 clean, real food ingredients. It's the perfect plant-based dressing that's dairy-free, oil-free and can be made in under 5 minutes!
Gluten-Free Vegan Raw Creamy Hemp and Cilantro Dressing
I've made this plant-based dressing so many times and it just seems to get better every time I make it.
My favorite way to use it is to get a big bowl of fresh kale, cover it with this dressing and sprinkle some sunflower seeds, sesame seeds, hemp seeds and/or chia seeds on top.
Another reason I love it so much is that it can be made in the spur of the moment in a matter of minutes with a Vitamix and it's ready to go.
There is nothing like a fresh, homemade raw dressing on your favorite salad.
Store-bought dressing usually contains GMO's, preservatives and many unnecessary ingredients.
For example, here are some ingredients in a similar store-bought dressing:
S.A.D. (Standard American Diet) Litehouse Creamy Cilantro Dressing and Sauce Ingredients: Canola Oil, Water, Cilantro, Peppers Chili Poblano, Cheese Cotija (Milk, Cheese Culture, Salt, Enzymes), Maltodextrin, Garlic, Vinegar Red Wine, Pumpkin Seeds, Eggs Yolks, Vinegar Distilled, Salt, Sugar, Milk, Nonfat Powder, Blend (Whey Dairy, Sodium Caseinate, Milk Nonfat Powder), Xantham Gum, Carrageenan Gum, Flavors Natural, Turmeric (Color(s))
It contains GMO ingredients like canola oil, maltodextrin (corn), vinegar, dairy, and refined sugar and salt.
My healthy, plant-based version is raw, vegan, gluten-free, dairy-free, oil-free, soy-free, keto/low-carb, paleo-friendly, and Medical Medium compliant.
Expert Tips + Ingredient Substitutions For Creamy Hemp Cilantro Dressing
Here are some expert tips to make this recipe perfectly:
Lemon Juice. Freshly squeezed lemon juice will give the best flavor and nutrients since it hasn't been pasteurized, however, you can also use store-bought organic lemon juice.
Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.
Optional Add-In. If you'd like to add a little spicy flavor to it, add ½-1 jalapeno!
Want More Healthy Plant-Based Dressing Recipes?
Check out these:
- Watermelon Vinaigrette
- Tahini Ginger Dressing
- Creamy Habanero Dressing
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean real food ingredients just like this one that you will love!
Creamy Hemp Seed and Cilantro Dressing
{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Oil-Free | No-Cook | Keto/Low-Carb | Paleo-Friendly | Medical Medium }
Equipment
Ingredients
- ½ cup organic hemp seeds
- 2 cups organic zucchini (peeled and cubed)
- 2 cloves organic garlic
- 1 handful organic fresh cilantro
- 1 handful organic fresh dill
- 1 tablespoon organic lemon juice (freshly squeezed)
- ¼ teaspoon Himalayan pink salt
Instructions
- Add all ingredients to a Vitamix and blend until smooth and creamy.
- Taste and adjust the seasonings to your preference.
- Store in an air-tight BPA-free container in the refrigerator.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Jennifer says
This recipe looks delicious! All the recipes I have tried on Your blog are delicious! Do you think using dry dill instead of fresh would work? Obviously fresh wouldn't be more flavorful but fresh dill is kind of pricey where I live .
Karielyn says
Hi there Jennifer! I'm so glad to hear that you are enjoying my recipes...yay!
Yes, you could definitely use dried dill instead of fresh dill and I do that whenever I'm out of fresh.
Thanks for the question and I hope you enjoy the recipe 🙂
Andrea says
This recipe was so good, that today, three years after having made this dressing, I scoured my brain (and the Internet) to find it, again! My family loved it, and I can't wait to make it for my friends! Thank you!
Karielyn says
Hi there Andrea! I'm so glad to hear how much you enjoy the recipe...it's one of my favorites too!
Thank you for taking the time to let me know you liked it...I really appreciate it 🙂
darkchocolatekryptonite says
Would flax seeds blend up and work as well as the hemp? Just wondering if I could make this with what I have on hand!
Karielyn says
Hi there! I'm thinking ground flax seeds might now work well because they will do the same thing as when they are used to make a flax egg (have the same consistency as an egg yolk).
What I would do is put everything in the blender without the hemp seeds and taste it and see if it taste ok without them.
If not, I would add 1/2 cup of cashews to give it a little something extra. Or maybe even a couple of tablespoons of tahini.
Thanks for your question and I hope one of these ideas works 😉
Adriana says
This dressing looks and sounds too good not to try. I love kale, but until now I haven't found a way to enjoy it in salads. This might just be the trick:) I'd better get some zucchini before I run out of hemp seeds. Can't wait to taste the dressing. Karielyn, thank you for sharing yet another wonderful recipe!
Karielyn says
Hi Adriana! I'll tell you my little story about how I started eating kale salads. When I made kale chips in the dehydrator, I would break the kale into bite sized pieces, drizzle some olive oil over it then sprinkle some nutritional yeast, a touch of pink himalayan salt and stir it all up. Then I'd put them on the dehydrator tray and wait for the chips. But I always found myself opening the dehydrator door and eating the pieces of kale before they were ready! Then I thought, why not just eat the kale like that as a salad? Ever since, that is all I use for a salad and I could eat it everyday!
I hope you like it if you give it a try 🙂
Nicole says
This looks so good. I can't wait to try it!
How much dressing does this make and how long do you think it will last in the refrigerator?
Thank you!
Karielyn says
Hi Nicole! It should make approximately (2) cups. Depending on how much dressing you like to use on your salads, it should be enough for 6-8 small-size salads or 4 larger-size salads.
You can store any leftovers in an air-tight BPA-free container like a glass mason jar for about 4-5 days. You may need to re-stir it before using it.
Thanks for the question and I hope you like it if you make it 🙂
Nicole says
Thank you for all the dedication you put into this blog. You can really tell how hard you work. Keep it up! We all love it!
Karielyn says
Thanks Nicole...I appreciate that and it just made my day 😉