Creamy Lemon Dill Dressing

Salad is definitely a huge staple in my diet. Being vegan, it’s a really easy go-to when I’m short on time and there are tons of variations that you can do. But what about the dressing? Living the balsamic dressing life can get pretty dull after, oh, 3 salads. This lemon-dill salad dressing is great way to mix it up and you get to have the creamy salad dressing you’ve been craving!

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1 ½ cups soaked cashews

Juice from 1 lemon

½ cup + 1 tbsp of water

1 – 1 ½ tbsp fresh dill

Pinch of sea salt


  1. Add all ingredients into a blender and process until smooth!
  2. Store left over dressing in an air tight container in the refrigerator. The dressing will last about 1 week.

Maple Butternut Squash Salad

I absolutely love everything maple! Could I be more stereotypically Canadian? This salad is super filling and the dressing adds the perfect amount of sweetness.



½ a butternut squash

3-4 cups shredded kale

¼ cup chopped pecans


For the Dressing

1 cup cashews

½ cup water

3 tbsp maple syrup



  1. Preheat oven to 350°
  2. Roast squash for approximately 25 mins or until you can pierce with a fork
  3. For the sauce, add all ingredients to a blender and combine until smooth
  4. Assemble salad ingredients and drizzle with the dressing!

Tangy Raspberry Vinaigrette Dressing

This weekend is so beautiful outside, it has me inspired to start thinking about summer days. I always associate summer with an abundance of fresh fruit and veggies. This salad dressing tastes like summertime. It’s fresh, tangy, and savoury! And the hot pink colour just makes it extra fun!



2 cups fresh orange juice
1 pint raspberries
1 slice of beet
2 green onions
¼ cup hemp seeds
A few leaves of basil
1 tbsp of balsamic vinegar



Add all ingredients to a blender and process until smooth!