This recipe is nut & dairy-free, as well as paleo, keto & Whole-30 friendly!
I often hear people say “eating healthy is boring.” I could not disagree with this statement more. I am a firm believer in loving the way you eat. I don’t think you can stick to something if you don’t like what you are eating on a regular basis. One of my tricks to make eating healthier a lifestyle (think long-term) rather than a limited ‘diet’ or short-term thing is to find delicious sauces to have prepped & on hand each week. There are a few brands I love but I personally find it much more cost-effective & maybe even more delicious to make them from home!
This dill lemon cream sauce is one you’re going to want to add to your list of things to make ASAP! It turned out SO delicious & creamy, you are going to love it!
This is one of those sauces I will prep on the weekend (or whenever I have some free time) & use throughout the week! It goes great over roasted/sauteed veggies, meat, or drizzled over pretty much anything! I used it for zoodles when I shot for this recipe & I highly recommend!
| Prep Time | 10 Minutes |
| Servings |
|
- 1/3 cup Extra-virgin Olive Oil Or avocado oil
- 2/3 cup Hemp seeds
- 1/3 cup Unsweetened almond milk Or milk (or water) of choice
- 4 Garlic cloves
- 2 Lemons, juiced
- 1/2 tsp Pink salt
- Pepper, to taste
- 1/3 cup Fresh Dill About a decent sized handful
Ingredients
|
|
- Throw all of the ingredients into a powerful blender (I used my Vitamix) & blend on high for a minute or two, until smooth & creamy.
- I poured some over zoodles (zucchini that I put through my handheld spiralizer), then cooked them over medium heat until soft. You can drizzle this over roasted veggies, sauteed veggies, prepared meat, whatever you desire & enjoy!
Leave a Reply