1/2 cup filtered water
1/2 cup full-fat coconut milk
1/2 cup shelled hemp seeds (aka hemp hearts)
2 tablespoons red wine vinegar
1 tablespoon coconut aminos (optional)
1 tablespoon Dijon mustard
2 teaspoons dried dill weed
1 teaspoon dried parsley
1 teaspoon fine Himalayan salt
1 teaspoon fish sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
Place all of the ingredients in a blender and blend until smooth.
Store in an airtight glass or ceramic container in the fridge for up to 10 days. Set out at room temperature to soften for a few minutes before using, and shake or stir to mix well.
PER SERVING: Calories 225 • Fat 18g • Total Carbohydrate 4g • Dietary Fiber 2.2g • Protein 10.7g