Looking for a delicious, Whole Food Plant Based Oil Free Vegan Honey Mustard dressing that isn’t loaded with refined sugars and that will actually BLOW YOUR MIND? Then this is the recipe for you! We use only whole food ingredients in this recipe and find it is great as a dipping sauce or a salad dressing. Our favorite thing to dip is the Baked Breaded Tofu Squares we make as a bonus recipe in the episode.
Ingredients
Dressing
1/3 cup rolled oats
2 Tbsp hemp hearts
4 Tbsp dijon mustard
8 medjool dates
1 tsp onion powder
1/3 cup white wine vinegar
1/2 cup water
Baked Tofu Squares
1 14oz pkg extra firm tofu
3/4 cup chickpea flour
1/4 cup arrowroot flour
1/4 cup nutritional yeast
1/2 tsp onion powder
2 tsp Braggs liquid amino acids
3/4 cup water
1 1/2 cup almond flour
pepper
Instructions
Dressing
- Add all ingredients to a blender and blend until smooth
- If you want it to be less thick add 1/4 cup water
- Keeps in fridge for almost a week
Baked Tofu Squares
- Preheat oven to 400°
- Drain and dry tofu
- Cut into squares
- Add the chickpea flour, arrowroot flour, nutritional yeast, onion powder and Braggs to a bowl and stir
- Add 1/2 cup of the water and stir. Add more if needed to get it to pancake consistency
- Add almond flour and pepper to another bowl and stir
- Dip each tofu square into the batter and then roll it in the almond flour mixture
- Place onto a parchment paper lined cookie sheet
- Finish all tofu squares and place into oven for 30 minutes or until golden brown
2 comments
The honey mustard really hits the spot! Just the right amount of sweetness. Any way we can get a General Tso sauce?
Just tried the vegan ranch dressing on kake & tomato salad. Just the right blend of tartness, sweetness and creaminess and no unnecessary extra sugars or oils. Homerun!