Ingredients
½ cup plant-based yogurt (unsweetened, unflavored)
1 tbsp tahini
2 tbsp organic rice vinegar (unsweetened)
1 tbsp lime juice (freshly squeezed)
2 tsp coconut aminos (or organic, reduced-sodium tamari)
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
2 tsp dijon mustard
1 tbsp ginger (minced)
2 tbsp water
Directions
1
Add all ingredients to a blender and blend until smooth. Taste for additional ingredients of choice like more ginger for spice, lime for tang, or tahini for nutty flavor.
Drizzle over veggies, grain bowls, salads, or tofu.
2
Drizzle ginger dressing over veggies, grain bowls, salads, or tofu.
Chef's Notes
Substitutions
Use brown mustard in place of dijon mustard.
For the yogurt, use plant-based Greek yogurt, almond, coconut, or cashew yogurt.
Substitute lemon juice for lime juice.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store creamy ginger dressing in an airtight container in the refrigerator for up to 5 days.
Ingredients
½ cup plant-based yogurt (unsweetened, unflavored)
1 tbsp tahini
2 tbsp organic rice vinegar (unsweetened)
1 tbsp lime juice (freshly squeezed)
2 tsp coconut aminos (or organic, reduced-sodium tamari)
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
2 tsp dijon mustard
1 tbsp ginger (minced)
2 tbsp water
