This creamy maple mustard dressing is my absolute favorite on salads right now! This is a quick and easy blender recipe that’s oil-free and vegan. I make a batch on the weekend and enjoy it on salads all week long. It’s creamy, delicious and so satisfying, you’ll never believe it’s around 50 calories a serving!
There are a few different ways to adjust this to your taste. When I want something with a kick I add a little bit of cayenne. If you like spicy mustard dressings that might be for you! If you want it more tangy, then add a squeeze of lemon juice. And if you are used to sweeter mustard dressings, then add a bit more maple syrup.
This makes 6 big servings, which makes enough for my husband and I to enjoy over 3 different salad meals. Store this dressing in a jar in the fridge and it will last up to a week. It will thicken quite a bit in the fridge, so make sure it’s a pour-able consistency when you blend it up. You may have to adjust the water amount depending on how thick your tahini and mustard are.
This is a classic salad dressing flavor, and it’s very one of my favorites. This is full of healthy ingredients and won’t be adding a ton of fat or animal products to your salad. What is your favorite flavor of salad dressing?
Maple Mustard Dressing
- 4 tbsp natural brown mustard
- 4 tbsp tahini
- 2 tbsp coconut aminos
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp sea salt
- 1 tsp dulse flakes
- 2 garlic cloves
- 1/2 cup water
- Add all of the ingredients to the blender. Blend until smooth and creamy.
- Store in a jar in the fridge, will last up to a week. Serve on a fresh salad & enjoy!
If you make this maple mustard dressing, post a picture of your salad to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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