Date, tahini and dijon dressing



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.

Date, tahini and dijon dressing
Serves: 1¼ - 1½ cups
  • 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)
  1. 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.
  2. 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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