This dressing is tangy, creamy and sweet, livening up almost any veggie dish. And not simply as a condiment – toss with pumpkin, potato, cauliflower, carrots, etc. before roasting instead of using plain oil. I love that it doesn’t contain eggs or dairy, like so many creamy dressings, meaning you can make a huge batch in mere minutes and keep calling on it for months to come (not that it seems to last that long!).
Makes 700ml
+ dairy free
+ gluten free
+ vegetarian
+ vegan
+ quick fix
Ingredients
Garlic clove, peeled
Apple cider vinegar
Maple syrup
Wholegrain mustard
Dijon mustard
Ground cumin
Ground turmeric
Ground coriander
Fine salt
Cayenne pepper (optional)
Olive oil
Method
This recipe can be found on page 47 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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