Ingredients
1 cup plant-based yogurt (unsweetened)
1 tbsp tahini
1 tbsp Dijon mustard
¼ cup lemon juice (freshly squeezed)
2 tbsp shallots (roughly chopped)
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
¼ tsp salt (optional)
Directions
1
Add all ingredients to a blender or food processor and blend until creamy.
2
Taste for additional flavors (more lemon for acidity, more yogurt for tang, more Dijon for Dijon!).
3
Enjoy on salads, grain bowls, or as a veggie dip.
Chef's Notes
Substitutions
Use chopped yellow or red onion in place of shallots.
Substitute 1 clove of garlic for shallots for a garlic-infused dressing.
Sugar-free
Use date paste in place of maple syrup.
Substitute unsweetened applesauce for maple syrup.
How to use
Use in wraps and on sandwiches.
Dip veggies in the dressing.
Pour over salads and grain bowls.
Top over grilled tofu or tempeh.
Storage
Store in an airtight container or mason jar for up to 5 days in the refrigerator.
Ingredients
1 cup plant-based yogurt (unsweetened)
1 tbsp tahini
1 tbsp Dijon mustard
¼ cup lemon juice (freshly squeezed)
2 tbsp shallots (roughly chopped)
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
¼ tsp salt (optional)
