Maple Dijon Dressing
Maple dijon dressing is oil-free, creamy, and delicious. Maple dijon dressing recipe is perfect for any salad, as a dip for vegetables, or to drizzle on baked potatoes. So, go ahead and dip!
Servings: 8 servings
Calories: 62kcal
Ingredients
- ½ cup raw cashews (soaked overnight) Or boil for 10 minutes and drain.
- ½ cup water
- ¼ cup apple cider vinegar
- 2 Tablespoons dijon mustard
- 2 Tablespoons maple syrup or two dates
- 2 teaspoons liquid smoke
Instructions
- Soak cashews overnight unless you have a quality high-speed blender.
- Drain cashews.
- Place all ingredients in a high-speed blender and blend on high until smooth.
- Dates can be replaced with maple syrup if desired.
- Refrigerate until ready to use.
- The dressing will last five days in the refrigerator.
Notes
- Soak the cashews overnight or boil them to make sure they blend; however, if you have a quality blender, soaking or boiling isn't necessary.
- Store cashew dressing in the refrigerator for 5-6 days. You can freeze cashew cream, re-blend or whisk well once it thaws.
- The best way to store salad dressing is the same as storing any leftover food: in a lid with as much air removed as possible and stored in the refrigerator.
- To freeze dressings, I suggest using Souper Cubes.
- The consistency of this dressing is fairly thick but still pourable. If you prefer your dressings a little more runny, add more water.
- Replace nuts with ½ cup Vegenaise, and reduce water to ¼ cup
- Use ½ cup silken tofu and reduce water to ¼ cup
- Exchange nuts with ½ cup white beans and reduce water to ¼ cup
Nutrition
Calories: 62kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg