Description
This is a creamy, honey-mustard style vegan salad dressing made with no oil! White beans give it a creamy texture and the flavor is incredible.
Ingredients
Scale
- 1 (15 ounce) can white beans, drained and rinsed
- 1/2 cup dijon mustard
- 1/4 cup maple syrup
- 2 tablespoons fresh lemon juice
- salt and pepper, to taste
Instructions
- Please all ingredients, except salt and pepper, in the blender and blend until smooth.
- Taste and add salt and pepper to your preferences.
Notes
- I used white cannellini beans. Navy beans or great northern beans can be used.
- If you aren’t as strict vegan, you can use honey in place of the maple syrup.
- If the dressing is too thick, you can add water in order to thin it out. Start with a tablespoon at a time.
- Store this dressing in an airtight container in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: condiments
- Method: blender
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 41
- Fat: 1.2 grams
- Saturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 6.4 grasm
- Fiber: 1 gram
- Protein: 1.5 grams