Four Raw Vegan Dressings

By MiNDFOOD

Four Raw Vegan Dressings | MiNDFOOD Recipes

Four Raw Vegan Dressings. The perfect dressings to go with all your favourite Spring meals.

Each dressing makes approximately 200ml or enough for 1 large salad.

Vitamin C Boost Vinaigrette
1 orange, juice only (approx. 6 tbsp)
½ lemon, juice only (approx. 3 tbsp)
½ lime, juice only (approx. 2 tbsp)
1 tsp wholegrain mustard, heaped
1 tsp maple syrup
6 tbsp extra virgin olive oil

Combine all the ingredients in a jar or jug and stir with a fork to combine. Check flavour and season with salt and pepper, adding an extra squeeze of lime if needed.
*This vinaigrette matches perfectly with baby kale leaves and al dente Puy lentils.

Creamy Green Goddess
1 ripe avocado, halved and flesh scooped
½ a lime, juice only (approx. 2 tbsp)
Small handful mint, coriander or basil
Garlic clove, peeled
1 tsp capers, drained
4 tbsp extra virgin olive oil
Pinch of salt and cayenne pepper

Place all ingredients in a food processor or blender, add 3 tablespoons of water. Blitz until smooth. Add an extra tablespoon water if needed to loosen into a pourable consistency. Check flavour, adding extra lime juice, salt or cayenne if needed. *Drizzle over a rainbow bowl of cooked quinoa or millet, roasted vegetables – baby carrots, beetroot and parsnip – and tender salad greens. Scatter with tamari toasted seeds.

Raw Orange Power Dressing
1 carrot, peeled and grated
1 tsp miso paste
2 tsp tahini paste
1 tsp finely grated ginger root
½ medjool date or 1 tsp maple syrup
½ lime, juice only (approx. 2 tbsp)
1 tbsp rice vinegar
5 tbsp extra virgin olive oil

Place all ingredients in a food processor or blender, blitz until smooth. If needed, add 1 tablespoon water to loosen the consistency. *Fold through a spring slaw of green cabbage, fennel and shaved brussels sprouts.

Strawberry Vinaigrette
½ cup strawberries, leaves removed
1 tsp Dijon mustard
1 tbsp balsamic vinegar
½ lemon, juice only (approx. 3 tbsp)
1 tsp maple syrup
4 tbsp extra virgin olive oil

In a blender puree the strawberries, mustard, vinegar, and lemon juice until smooth. Add maple syrup and olive oil, and blitz to combine. Season with salt and pepper. *Drizzle over a simple salad of tender spring greens, cherry tomatoes and toasted almonds or hazelnuts.

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