Vegan Fresh Lemon + Dill Sauce with So Delicious® Yogurt Alternative
This post is sponsored by So Delicious® but the thoughts + opinions expressed are my own.
Looking for new ways to eat your plants? I promise, plant-based doesn’t mean raw carrots three times a day. Promise. And, don’t worry, I’ve got you covered with this vegan, gluten free, allergen friendly, plant based Fresh Lemon + Dill Sauce with So Delicious® Yogurt Alternative.
Freshly made sauce can liven up any meal. Garden-fresh herbs, like dill can cheer up any quick + simple meal. Plant-based meals don’t have to consist of raw broccoli + carrots. Plant-based meals can be hearty, creamy + delicious. Vegan, gluten free + plant based meals can offer endless possibilities, when you approach it from a creative angle. Include this Vegan Fresh Lemon + Dill Sauce with So Delicious® Yogurt Alternative in your next meal.
Everywhere is somewhere amazing. So, wherever you’re at with your plant-based diet, go with it. Keep going. Eat the veggies you know you love + explore one new thing at a time to open up your plant-based diet. Besides, a little freshly made sauce always helps the vegetables go down.
There are always a few plant-based staples to have on hand to help make meal planning, plant-centered snacking + creative cooking easier. I always recommend having the Plain So Delicious® 5.3OZ Yogurt Alternatives on hand.
Vegan Fresh Lemon + Dill Sauce with So Delicious® Yogurt Alternative
Ingredients:
2 Containers: So Delicious® 5.3OZ Plain Yogurt Alternative
1/2 Cup Fresh dill, on stem
Juice of ½ lemon
1 Tsp Salt
1 Tsp Pepper
Directions:
Pour all ingredients in a blender. Blend on medium until well combined. Garnish with fresh dill on stem and a fresh lemon slice, if desired.
Plant-based Meal Suggestions:
Oven-baked carrots with roasted potatoes, garnished with fresh carrot matchsticks with sides of cucumber slices + fresh gluten-free bread for dipping.
Directions:
Wash + peel carrots. Drizzle carrots with olive oil + lightly salt on parchment paper. Bake in the oven at 350 degrees for 20 minutes.
Wash + thinly slice multi-colored potatoes. Drizzle olive oil on parchment paper, + place potato slices on the parchment paper. Drizzle olive oil on top of potatoes. Lightly salt. Bake at 350 degrees for 45 minutes. Broil on low for 5 minutes to desired crispness.
Enjoy roasted carrots and potatoes topped with fresh carrot matchsticks + Vegan Fresh Lemon + Dill Sauce with So Delicious® Yogurt Alternative. Include sides of sliced cucumbers + gluten free bread for dipping. Enjoy your plant-based meal!
This recipe is free from: dairy, lactose, gluten, casein, carrageenan, egg, peanut and MSG. All ingredients are also verified by the Non-GMO Project’s product verification program. No artificial colors or flavors here! You can find all ingredients + fresh produce at a Sprouts Farmer’s Market® near you.
This recipe was created in partnership with Silk + Sprouts. I only share products + brands that I honestly love + use. And, you can find me at Sprouts often with a cart full of plant-based products + plant-based beverages. I have partnered with Silk + Sprouts to help promote So Delicious dairy free yogurt alternatives + the Sprout’s Plant-Based Tastes Great products.
Looking for more ideas to feed the kids? Read my list here.
Photography by: // © Lindsey Lee & Co.
