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.

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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.

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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.

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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.

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Vegan Fresh Lemon + Dill Sauce with So Delicious® Yogurt Alternative




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




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.




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!

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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.

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Photography by: // © Lindsey Lee & Co. 

Loaded Vegan Baked Potato Recipe

Where are all my busy moms at?! *Me raising both of my hands!* I have some baked potatoes here to help save the day. Sometimes I forget about the convenience of baked potatoes. Incase you've forgotten too, I have a loaded vegan baked potato recipe for you.

Loaded vegan baked potato recipe with Lindsey Lee & Co.

I love baked potatoes because they are naturally gluten-free + they can easily be made dairy-free with olive oil or avocado oil. I also love baked potatoes because they can be made ahead + keep well as a left-over. 

Baked potato recipe with roasted veggies and walnuts. Vegan baked potato

Loaded Vegan Baked Potato Recipe


5 lb Bag of Russet Potatoes

2 Bunches of Radishes

1 lb of Brussel Sprouts

2 Cups of Walnuts

1 Bunch Rainbow Carrots

1 Cup of Crinkle Cut Carrots

Olive Oil or Avocado Oil

Truffle Salt to Taste

Aluminum Foil


Wash + scrub all of the potatoes. Carefully pierce around the potato with a fork or sharp knife. Tear sheets of aluminum foil + place in a pile. Brush oil on the skins of the potatoes + lightly sprinkle with truffle salt. Place the aluminum covers potatoes on a baking sheet. Preheat over to 395. Bake at 380 for 50 minutes. Check on the potatoes + bake for an extra 10 minutes if needed. Let cool. 

Wash the vegetables. Lightly toss with oil + truffle salt. Place in a glass baking dish. Add the walnuts + mix in with the vegetables. Bake on the bottom rack at 380 for 20 minutes. Broil on low for 5 minutes if you would like the vegetables extra crispy. 

Top your potato with the roasted vegetables + walnuts. Mix up your toppings throughout the week to freshen up your left-overs. Cheers!

baked potato recipe with roasted veggies and walnuts. Loaded baked potato recipe. Vegan baked potato.

The roasted walnuts really bring something special to this meal. I've spent the past 3 1/2 years strictly avoiding nuts due to my son, Bowan's life threatening allergies to tree nuts + peanuts. We truly were shocked to learn through skin + blood testing as well as through hospitalized Oral Food Challenges that Bowan has outgrown tree nuts + peanuts that once gave him hives just from coming in contact with a granola bar wrapper or playground equipment. As a vegetarian, nuts used to be a big part of my diet. So, now we are working them back into our lives. I am still focusing on allergy friendly recipes while also honestly including some new foods that we can safely have in our home + in our bodies. 

Plant based diet ideas with Lindsey Lee & Co.

Photography by: // © Lindsey Lee & Co. 

Vegan loaded baked potato recipe. Roasted Veggie Baked Potato
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