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

 

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!

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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. 

Plant based Ice Cream Pie Recipe with So Delicious®

This post is sponsored by So Delicious® but the thoughts + opinions expressed are my own.

Spring is the time for fresh blooms, new life + new growth. Buds are forming. Plants are sprouting. Fresh life is being created all around us. Spring is the perfect time to enjoy more plant-based meal options. What better way to enjoy spring than with a Plant-based Ice Cream Pie with So Delicious® Dairy Free?

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So Delicious® frozen dessert brings this pie to life.  It’s full of plants + completely decadent. The creaminess of the pie is refreshing; the sunflower butter lends a hearty feel, the granola crust offers a crunch + the fresh berries lend themselves to a spring celebration.

 

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This recipe is plant-based, vegan, gluten free, dairy free, peanut + tree nut free, as well as free from the top 8 allergens. This recipe calls for no artificial colors or ingredients.

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You can add the New So Delicious® Oatmilk Frozen Dessert + the New So Delicious  Dairy-free Mousse to your Sprouts mobile app during the Checkout Challenge.

 

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Plant-based Ice Cream Pie with So Delicious

 

Ingredients:

 

1 Container So Delicious® Oatmilk Oatmeal Cookie Frozen Dessert

2 Containers So Delicious® Cranberry Cherry Swirl Dairy-free Mouse

1 Cup Sunflower Seed Butter

1 Cup Fresh Raspberries

1 Cup Fresh Blueberries

1 Cup Fresh Blackberries

2 Cups Frozen Cherries

2 Tbsp Agave Nectar

1 Container Edible Flowers

 

Granola Crust Ingredients:

2 Cups Gluten Free Granola

1 Cup Sunflower Seed Butter

¼ Cup Agave Nectar

¼ Cup Hemp Seeds

¼ Cup Chia Seeds

1 Tbsp Vanilla

Directions:

Melt 1 cup sunflower seed butter for 30 seconds in microwave. Pour sunflower seed butter + agave nectar into the granola. Stir in the hemp seeds, chia seeds + vanilla.  Preheat over to 350 degrees. Lightly grease a 9 inch spring form pan. Pour + press the combined granola mixture into the pan. Bake at 350 for 10 minutes. Let cool.


While preparing the granola mixture, let the So Delicious® frozen desserts thaw.


Pour the So Delicious® Oatmilk Oatmeal Cookie Frozen Dessert onto the granola crust.


Melt 1 cup of sunflower seed butter for 30 seconds. Pour over the Oatmilk Oatmeal Cookie Frozen Dessert.


Pour 1 1/2 Containers So Delicious® Cranberry Cherry Swirl Dairy-free Mouse over the sunflower seed butter layer.


Place in the freezer for two hours or overnight.

 

In a blender, blend together 2 Cups Frozen Cherries + 2 Tbsp Agave Nectar. Swirl this mixture onto the top of the pie.

 

Arrange fresh berries + edible flowers on the top of the pie. Reserve additional berries to serve alongside the pie.

 

Enjoy!

Dairy free frozen dessert pie with So Delicious. Gluten free, dairy free, vegan, nut free red white and blue berry pie with Lindsey Lee & Co.

 

Plant-based diets can center on progress over perfection. Desserts can still be enjoyed while created from plants, yet completely decadent. Enjoy your bowl full of plants that is disguised as a pie!

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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 Silk Almondmilk + the Sprout’s Plant-Based Tasted Great 35% off sale running 3/27/19-4/3/19.

 

 

Photography by: // © Lindsey Lee & Co.

 

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