Ingredients
½ cup plant-based yogurt (unsweetened and unflavored)
2 tbsp lemon juice (preferably freshly squeezed)
2 tbsp sherry vinegar (or red wine vinegar)
1 tsp Dijon mustard (or brown mustard)
1 tbsp maple syrup or date paste (See Chef’s Notes) + 1 Tbsp as desired
1 tsp matcha powder
1 tsp ground turmeric
¼ tsp salt (optional)
¼ tsp ground black pepper (optional, but optimizes turmeric’s function)
Directions
1
Add all ingredients to a medium bowl and whisk until smooth. Alternatively, you can add the ingredients to a blender and blend until smooth. Start with 1 tablespoon of maple syrup or date paste and add another if you feel the dressing needs more to balance the acidity.
2
Taste for additional flavors of your choice (more turmeric for earthiness, more ginger for spice, or more tahini for a nutty flavor).
3
Use on top of salads. grain bowls, steamed vegetables, or grilled tofu.
Chef's Notes
Substitutions
Use lime or freshly squeezed orange juice in place of lemon juice.
Sugar-free
Use date paste in place of maple syrup.
Storage
Store in the refrigerator in an airtight container for 5–7 days.
Ingredients
½ cup plant-based yogurt (unsweetened and unflavored)
2 tbsp lemon juice (preferably freshly squeezed)
2 tbsp sherry vinegar (or red wine vinegar)
1 tsp Dijon mustard (or brown mustard)
1 tbsp maple syrup or date paste (See Chef’s Notes) + 1 Tbsp as desired
1 tsp matcha powder
1 tsp ground turmeric
¼ tsp salt (optional)
¼ tsp ground black pepper (optional, but optimizes turmeric’s function)
