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Creamy Vegan Maple Mustard Dill Dressing

Deutsche Version

This dressing tastes wonderful, especially in the early spring. It’s great on a salad and also make a nice sauce for sandwiches.

Creamy Vegan Maple Mustard Dill Dressing

Yield: 1 cup

Ingredients:

  • 1 cup plain soy yogurt
  • 4 tablespoons fresh dill, chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup (or agave)
  • 3 tablespoon white balsamic vinegar (or white wine vinegar)
  • pinch salt
  • 1/4 tablespoon freshly ground black pepper

Creamy Vegan Maple Mustard Dill Dressing

Directions:

  1. Place all the ingredients in a blender and pulse to blend.
  2. If you want a more liquid sauce, add a bit of water.

Creamy Vegan Maple Mustard Dill Dressing

Note:

For the mixed salad we used mixed greens, some corn, garbanzo beans, a few slices of red bell pepper, a few slices of fresh mushrooms, sliced artichokes and cherry tomatoes. Then we topped it off with this lovely dressing.

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8 Responses to “Creamy Vegan Maple Mustard Dill Dressing”

  1. Kristine says:

    I think I would like to eat this on everything!

    I often forget how much I like dill until the Spring rolls around and it just seems so…right!

    Thanks for the reminder!

    xo

  2. Chris says:

    Hi Kristine,
    Thank you for your nice comment. This is very tasty. Is nice even as a sandwich spread. Yes, I’ve been wanting to make this for awhile, but no dill available. It finally appeared last week, and I set to work. We will be enjoying this through the season it really makes great salad dressing . I hope you enjoy it.

  3. Kristine says:

    Hi Chris!

    I made it last night, it was really wonderful! I had it with some warm brown rice and broccoli. Very simple, but the dill takes it to whole other level! Yum!

    Thanks for the recipe, it is certainly a “keeper”!!

    xo

  4. Chris says:

    :-) Hi Kristine,
    Yea, I’m glad you liked it. Yes, it is simple..and yes the dill makes it super..bu also the soy yogurt…gives a nice tang, and makes it creamier than other vinaigrettes with mustard. Glad you are pleased with the recipe.

  5. mmmm, great flavor combo you have going on here!! I might try this with a blended avocado and a touch of apple cider vinegar to sub for the soy yogurt – think that would ‘tang’ enough?

  6. Chris says:

    Hi Heather,
    Thanks for your comment. I think your idea sounds ver nice also. At firs though maple avocado sounds funny…but the avocado becomes so nice and creamy when blended. Cider vinegar would be nice, also white balsamic or white wine as well, and lots of dill :-) It would be very tasty I’m sure.

  7. Jazz says:

    Where was this amazing recipe yesterday?!! I was dying for a healthy, creamy, dill dressing for my big salad!!

    But oh how happy I am to have found you!!

    Thank u for this. I seriously can’t wait to make it!!

    :)

  8. Chris says:

    Hi Jazz,
    Thank you for your comment. This is really tasty, and very easy to make. I just made another batch and we took it with us camping over the weekend. It’s become our favorite dressing lately. I hope you find some nice fresh dill ad make it soon.

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