This recipe is inspired by my 11-year-old daughter who loves vegan honey mustard dip/dressing. Thanks to being serious about social distancing and just not being able to find the store-bought version in our area anymore we crafted the perfect mix of ingredients to make this Vegan No-Honey Mustard Dressing. It's perfect for everything from potato wedges to veggie patties.
After some research - all conducted by Zoë - it was clear there were at least 3 main ingredients we should stick with but we love our vegan indulgences with a little flair so mama helped her spice it up a bit.
The four basic ingredients are dijon mustard, maple syrup (the real stuff!), veganaise - aka vegan mayo and paprika (if you have smoked paprika that's even better!). We added freshly chopped Indian borage and culantro from our garden (not to be confused with cilantro) but feel free to cilantro or even green onions if you have them on hand.
1/4 C Dijon Mustard
3 Tbsp Maple Syrup
2 Tbsp Veganaise
2 Tsp Freshly Chopped Herbs
1/4 Tsp Paprika or Smoked Paprika
1/4 Tsp Garlic Powder
Pink Peppercorn and/or Parsley Flakes to garnish
Whisk all of the measured ingredients together in a glass bowl. You'll want to use one that can later be sealed for storing. Sprinkle on the pink peppercorn and parsley. Mixture will keep for at least 7 days.
Add to your favorite dishes and enjoy!