For cooler weather salads I am very strict in flavours. It must be a delicious creamy caesar dressing and in the summer I am obsessed with poppy seeds. Hopefully the weather and salads will be changing soon. I usually avoid a lot of store-bought dressings because of the long ingredient list. So I started thinking could I make my own? I found one I really liked, modified it to my taste and low-waste requirements. I freeze this dressing in an ice cube tray and pop out 2 cubes for my work lunches.
- 1/2 cup tahini (or vegan or regular mayo)
- 1 tsp minced garlic
- 1 Tbsp of what ever mustard you like Dijon, Country or Yellow (If you use mustard powder add way less, perhaps 1 tsp or you will be saying “why is it spicy?”)
- 2 Tbsp Nutritional Yeast
- 2 Tbsp Tamari
- 2 Tbsp Maple Syrup
- 1 Tbsp Olive oil
- Juice of half a lemon
- Optional: 2 tsp of capers
Add all the ingredients into a blender and blend until smooth
Note: If it is too thick, you can add up to 1/4 cup water (add 1tbsp at a time).
I also love adding toasted tempura crumbs in my salad with some pumpkin seeds.
I based it off of Loving it Vegan's recipe.
This recipe was create by our friend Miranda!