• asher

Carrot and Mustard Dressing/Dip - Nut Free and Delicious!

Makes: About 750mL Time: 5 Minutes


5 large Carrots

2 Lemons - Juice only

2 tbsp Dijon Mustard

1 tbsp Black Mustard Seeds

3 tbsp Tahini

1/2 Cup Nutritional Yeast

2 Cloves Garlic

1 1/2 Cups Plant Milk

Salt and Pepper to taste


- Roughly chop carrots and peel garlic.

- Add all ingredients into a blender and process until smooth, adjust the seasoning to taste.

- Add extra or less plant milk to adjust the consistency to your liking. (thinner for a dressing, thicker for a dip).

- Added addition of chopped coriander is also delicious!

- Store in jars in the fridge for up to 5 days.

- Use for dressing salads or steamed broccoli, or as a dip for vegetable sticks and crackers.

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