Creamy Mustard Dressing

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Creamy Mustard Dressing

 

 

1/2 cup buttermilk substitute (see " Dairy Alternatives " folder)

1 tablespoon (4 tsp) honey -Or- vegan alternative

2 teaspoons brown vinegar

1 teaspoon mild English mustard

 

 

1. Combine buttermilk substitute, honey (or alternative), vinegar,

mustard and salt and pepper in a screw-top jar. Secure lid. Shake

until well combined.

 

2. Drizzle over chargrilled vegetables, roast pumpkin or pasta salad.

 

 

 

NOTE: You can store dressing in an airtight container or jar in the

fridge for up to 2 days.

 

 

 

Makes 2/3 cup.

 

 

 

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Nutrition per serve: 177kJ; 0.7g fat; 0.4g saturated fat; 1.4g

protein; 7.7g carbs; 0.03g fibre; 3mg cholesterol; 30mg sodium.

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