Nothing beats homemade, right? We are all about those delicious, healthy, homemade dressings, and we have a new fun and fabulous dressing for fall. We’d love to introduce you to our oh-so-delicious Oil Free Maple Walnut Dressing. It’s packed with feel-good ingredients. Earthy walnuts perfectly compliment a combination of tangy vinegar and aromatic spices creating a delightfully burst of zingy flavors making it this week’s awesome Whip It Up Wednesday recipe. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
- ¼ cup walnuts
- 3 Tablespoons organic maple syrup
- ¼ cup water
- ½ cup red wine vinegar
- 1 Tablespoon ume plum vinegar
- 1 teaspoon lemon juice
- 2 Tablespoons tahini
- 1 Tablespoons white miso
- ¼ teaspoon ground mustard powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 Tablespoon dried minced onions
- ¼ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- In a small bowl, cover the walnuts in boiling water, set aside to soak for 20 minutes.
- In the meantime, measure out all your remaining ingredients and set aside.
- After 20 minutes, drain the walnuts and discard the water, then add the walnuts and all the remaining dressing ingredients into a high-speed blender and emulsify until smooth.
- Taste test the dressing and adjust seasonings, if needed.
*Ume Plum Vinegar: Ume Plum Vinegar is perfect for this recipe as it has that deliciously tangy flavor which complements the sweetness of the maple syrup. It is relatively inexpensive. We use it quite frequently and it worth requesting it from your local grocery, or ordering off of Amazon in our humble opinion. It can be left out of the dressing, but the flavor will change slightly.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Sea Salt: Please adjust the sea salt based upon your family’s preferences and/or based upon dietary needs.
*Serving: Makes approximately 1 ½ cups of dressing.
*Storage: Refrigerate and use within 7 days.