Creamy Maple Dijon Salad Dressing

This easy vegan Creamy Maple Dijon Salad Dressing takes 5-minutes to make and is packed with flavor, healthy fats and is delicious on almost any salad recipe!

One of the biggest barriers for me when it comes to making a salad is the dressing. I don’t always feel like dirtying dishes or taking the extra effort to make something, but don’t want that to stop me from eating salads. Cue making a big batch of homemade salad dressing ahead of time!

Now, you can totally buy store bought salad dressings, and I definitely opt to do this when life is particularly busy (or I’m particularly unmotivated). But if you do have the time, homemade salad dressings can take 5-minutes to make and are usually healthier and easier than store-bought. I like to make enough for at least four salads and keep the leftovers in the fridge so I can reach for it whenever the salad-craving strikes (or I know I need to use up the wilting spinach in the fridge).

Nutrition benefits of this Creamy Maple Dijon Salad Dressing

The tahini acts as a creamy base for this salad dressing while also being a great source of healthy fats and calcium. The nutritional yeast adds a bit of protein and B-vitamins.

Something I often hear from clients is that they feel guilty using salad dressings, or limit the amount they use. If this is you, I encourage you to consider that if adding something tasty to veggies will help you eat more of them, then that’s a win! Of course, we know that eating more vegetables provides us with nourishing vitamins and minerals, adds more value to our meals and beneficial fiber!

How to use this Creamy Maple Dijon Salad Dressing

Of course, the first way to use this salad dressing is on salads! But this creamy dressing is also great on nourish bowls or drizzled onto wraps or roasted vegetables and tofu.

How to make this Creamy Maple Dijon Salad Dressing

1. Add all ingredients to small bowl and whisk together until well incorporated. Refrigerate leftovers in an airtight container for up to 6 days.

Substitution Suggestions

Garlic: Garlic powder can be swapped for one clove of fresh garlic!

Tahini: If you don’t have any tahini on hand, about 1/3 cup of raw, unsalted sunflower seeds or cashews would also work well- Just keep in mind you’ll then have to blend the dressing in a high speed blender until smooth, and may need to add additional water.

Maple Syrup: Feel free to replace maple syrup with honey, agave, other for of sugar or omit entirely.

Lemon: The lemon juice can be replaced with 2-3 tbsp of apple cider vinegar, or to taste.

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 6 days.

Recipe Notes

• The dressing may thicken as it sits in the fridge.  Simply add a splash of water to thin!
• Depending on how runny your tahini is you may need to add more or less water than the recipe calls for. Start by adding one tablespoon at a time and increase as needed.
• Feel free to adjust the recipe based on your own taste preferences!

Connect with Lauren!

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!

Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.

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