Creamy + Luscious Lemon Maple Mustard Salad Dressing (vegan!)

Creamy + Luscious Lemon Maple Mustard Salad Dressing | Sing 4 my Supper

Seems I’ve gotten into the habit of posting some complicated recipes on here! I figure that if you’re reading this you’re like me and love to tinker around with ingredients and techniques . . . but still, ‘easy’ is nice once in a while. So here’s something that will just take a few minutes and will reward you with awesome flavor.

Creamy + Luscious Lemon Maple Mustard Salad Dressing | Sing 4 my SupperFeel free to play with quantities and proportions—this is totally tinker-friendly. I usually make it without a recipe; I just add one thing after another until cosmic perfection (or something close to it) is achieved.

The tang of lemon (both juice and zest) will brighten up your salad considerably, and the creaminess will satisfy all of your creamy salad dressing yearnings. Organic lemon is preferable, especially when you’re using the zest. I use Vegenaise to make this a vegan dressing (use your favorite version of Vegenaise; they all work well here), but if you’re not vegan, use your favorite mayonnaise, which I hope for your sake is Hain Safflower, because there’s nothing better!

To make this even simpler, I use the ‘shaken not stirred’ method, to quote James Bond. Just follow the simple instructions below.

Creamy + Luscious Lemon Maple Mustard Salad Dressing | Sing 4 my Supper

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Creamy + Luscious Lemon Maple Mustard Dressing (vegan)

Juice of 1 lemon (approx. 3½ Tbs.)
¼ tsp. salt
⅛ tsp. freshly ground pepper
1 Tbs. Dijon mustard
2½ tsp. maple syrup (or more, to taste)
1 tsp. finely grated organic lemon rind (on microplane if possible)
5 Tbs. Vegenaise
4 Tbs. extra virgin olive oil

Zest the lemon before juicing and place the teaspoon of zest into a medium glass jar. You can save the rest of the zest for another recipe (or add more to this one if you like). Lemon zest freezes beautifully and it’s nice to have some handy in the freezer when inspiration strikes.

Juice the lemon into the jar, straining out the pits, and add the salt, pepper, mustard, syrup and lemon zest. Put the lid on the jar and shake to mix well. Add Vegenaise and shake again until all the white bits are blended. Add olive oil and shake really, really, really well. This will emulsify the dressing so that it doesn’t separate after sitting a while. This can also be done in a blender but shaking works perfectly for me, and the upside is that it’s already in the jar it will be stored in.

Taste and adjust seasonings to your liking. It tastes especially wonderful at room temperature, but make sure to store it in the refrigerator.

Can easily be doubled.



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