This creamy vegan dressing can do double duty as a zingy mayo if you add a little less soaking liquid so it’s a big win in my books!
It’s tangy, sweet and savoury all at the same time which is how I like my dressings. Plus there is only 1 tablespoon of oil in the whole recipe so it’s basically good for you!
Drizzle it over fresh tomatoes, slaw, chicken and quinoa salads or just enjoy by the spoonful.
- 5 fresh pitted dates
- ½ clove garlic
- 1 teaspoon dijon mustard
- 1½ tablespoons tahini
- 1 tablespoon olive oil
- ¼ cup white wine vinegar (apple cider vinegar would work well too)
- Place the dates and garlic in a large jug. Cover generously with boiling water. Leave to soak for 2 minutes. Drain, reserving the soaking liquid also.
- Place the dates, garlic, mustard, tahini, oil, vinegar and ½ cup reserved soaking liquid (for mayo) or ¾ cup reserved soaking liquid (for a runny dressing) in the jug and blend with a hand-held blender until smooth. Season to taste. Store in the fridge.
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