Ingredients notes - don't overreact to any of the ingredients, this is dressing, a condiment, so you are going to get a lot of of this.
You can adjust the ingredients to make as much or as little as you want. This is for a big batch. It lasts a long time in the fridge. You will use it all before it would ever go bad. It can be used for dip too.
Ingredients:
1/2 cup dijon mustard
1/2 cup maple syrup
1/3 cup rice vinegar (you can use other vinegar's to change the flavor a bit, like white wine, red wine, apple cider, or white balsamic)
1/4 cup nutritional yeast (you can add more if you want, I sometimes do, start with 1/4 cup (quarter of a cup) and go from there.
1/2 teaspoon salt
dash of pepper
Blend together well. Put in a jar of your choice, and store in the fridge. This travels very well. Use on anything. I dip potatoes into it, fries, on salads....the list goes on. I hope you enjoy.
Creamy version:
Add the above ingredients, add 1c of cooked (canned), drained chickpeas. Put in a good blender and blend until very smooth.
It will be thick, you can eat as is, or thin out with more vinegar. I like it thick. :)
Enjoy!!
This was OUTSTANDING! Thank you.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteIf I wanted to use this for potato salad in place of "mayo" how would I thicken it up without messing up the flavor? Less vinegar and maple syrup maybe? Thanks! :)
ReplyDeleteYes, exactly. I would cut the vinegar first and see how thick it is, then reduce the maple syrup last. :)
Deleteblenderize some potato and mix it in.
DeleteJust awesome!!!
ReplyDeleteDo you have a favorite brand of Dijon?
ReplyDeleteGrey Poupon is the brand I use most.
DeleteOkay, thank you!
DeleteI just made this dressing in anticipation of making the coleslaw and it is wonderful! Thank you!
ReplyDeleteConnie
why does this have to go in the fridge? Just curious
ReplyDeleteIt doesn't have to. It is just where I store mine. :)
DeleteThanks. I like this very much and had never made it with the nooch in it befoe.
ReplyDeleteGreat recipe. I will definitely try this. I have a recipe site and was wondering if you would allow me to add it?
ReplyDelete