When I went vegan, I really dreaded eating salads. I never liked them, I thought they were tasteless and unfilling. One of my biggest mistakes when I first went vegan was thinking that the only thing I could eat were salads and variants on salads. Though you could survive on eating salads on its own, let’s admit, that’s no fun right? So I started experimenting with different sauces to spice up my veggies.
You can use this sauce as a dressing on your salads, or just use it to pour over those cold veggy side dishes during the summer for some extra taste. Salads don’t need to be boring, they just need a good companion. This dressing is a vegan-friendly variant of the honey-mustard dressing and I hope you find it as tasty as I did. This dressing really flourishes when you combine it with cold sliced-up tomatoes.
Good luck, saplings ~
**No fancy equipment needed
- 125 grams of soy yoghurt
- 3 teaspoons of mustard
- 2 teaspoons of your favorite oil (I used olive oil)
- 2 tablespoons of maplesyrup
- 1/2 teaspoon of apple cider vinegar
- parsley, pepper and salt to taste (I used a LOT of parsley)
- Optional: some sauteed garlic
- In a small bowl, combine yoghurt and mustard till they’re well combined
- Add oil and apple cider vinegar, combine well (it should become one homogenous sauce)
- Add maple syrup and taste to see if you need some extra mustard, oil or maple syrup
- When the tasting is to your liking, add spices.
- Optional: I had some garlic left over so I poured it in there as well. It gave a really nice flavor in my opinion, but you can leave this out.