What can’t tahini do? It’s so creamy, rich, and versatile, and we just can’t get enough! We are excited to share with you our newest delicious dressing with a creamy tahini twist. Pssst, it can also be a mayo too! Whoa, crazy cool. Adjust the water amount, and you go from dreamy dressing, to thick and creamy mayo – a total win win! Rich, creamy, and bursting with flavors this refined sugar free, healthy, and oil free Vegan Tangy Honey Mustard Dressing and Mayo is fast, easy and perfect for salads and dipping veggies or use it to slather on a wrap or sandwich. This delicious dressing/mayo is sure to absolutely delight your taste buds with a POW of flavor, 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.
Ameera here!
This week’s Whip It Up Wednesday is our utterly delicious Vegan Tangy Honey Mustard Dressing and Mayo. We wanted to make something bold, full of deep rich flavors when we found ourselves heading down this path and never looked back.
This dressing will knock your socks off with its oh-so-satisfying richness. What is awesome is that simply adjusting the water ratio will allow you to make a dressing or a mayo. And we did just that and then put it on ev-ery-thing!
Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in a few quick minutes which really helps speed things up in the kitchen.
Drizzled all over Roasted Veggies and Wild Rice Bowl
In dressing form, it’s the perfect accompaniment to salad as well as roasted veggies. We roasted some Brussel sprouts and sweet potatoes, then served over wild rice, topped with pecans and cranberries, and then drizzled with our Vegan Tangy Honey Mustard Dressing for a fabulous, delicious fall dish. It is sooo good. We’ve included the dressing recipe here. Scroll down for the mayo recipe, and after that is the recipe for the roasted veggie and wild rice bowl.
Vegan Tangy Honey Mustard Dressing
- Prep Time: 3 minutes
- Total Time: 3 minutes
- Yield: 1 Cup 1x
- Category: Dressing
Description
What can’t tahini do? It’s so creamy, rich, and versatile, and we just can’t get enough! We are excited to share with you our newest delicious dressing with a creamy tahini twist. Pssst, it can also be a mayo too! Whoa, crazy cool. Adjust the water amount, and you go from dreamy dressing, to thick and creamy mayo – a total win win! Rich, creamy, and bursting with flavors this refined sugar free, healthy, and oil free Vegan Tangy Honey Mustard Dressing and Mayo is fast, easy and perfect for salads and dipping veggies or use it to slather on a wrap or sandwich. This delicious dressing/mayo is sure to absolutely delight your taste buds with a POW of flavor, 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.
Ingredients
- ¼ cup tahini
- ¼ cup apple cider vinegar
- 2 teaspoons ume plum vinegar (optional)
- ½ cup water
- ¼ cup organic maple syrup *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon rubbed sage
- ½ teaspoon dried ground mustard powder
- ½ teaspoon sea salt (+/- to taste) *
- 1/8 teaspoon black pepper
Instructions
- Place all the ingredients into a high-speed blender and emulsify until smooth.
- Taste test the dressing and add more seasonings, if needed.
Notes
*Organic Maple Syrup: This is a tangy and sweet dressing. If you are concerned with the amount of maple syrup used, start by using half of the amount and increase based upon personal preferences.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes approximately 1 cup of dressing.
*Storage: Refrigerate and use within 5 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Slathered as a Mayo on a Veggie Sandwich/Wrap
We also made it as a mayo and placed a generous helping on a sandwich and gave it to Dad. He wolfed it down like nobody’s business. Pile it high with your favorite veggies, add some delicious Vegan Tangy Honey Mustard Mayo, and your good to go – YUM!
Here’s what we put on this veggie sandwich/wrap:
- Thinly sliced bell peppers (we used a mix of red, orange, and yellow)
- Shredded red cabbage
- Greens
- Thinly sliced carrots
- Thinly sliced daikon
- Smashed white beans
- Sliced red onions
- Sliced radishes
- WFPB Bread/Wrap
- Vegan Tangy Honey Mustard Mayo
WFPB Vegan Tangy Honey Mustard Dressing and Mayo
This perfect Vegan Tangy Honey Mustard Dressing and Mayo hits all the high notes for everything a great salad dressing (and mayo) should be: healthy, delicious, boasting no oil, no highly processed ingredients, and no refined sugar.
Give it a try on your next salad/veggies as a dressing or with a wrap/sandwich as a mayo. It is crazy awesome!
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas! If you try it, we would love to know if you enjoy it as much as we do!
Vegan Tangy Honey Mustard Mayo
- Prep Time: 3 minutes
- Total Time: 3 minutes
- Yield: 1 Cup 1x
- Category: Sauce
Description
What can’t tahini do? It’s so creamy, rich, and versatile, and we just can’t get enough! We are excited to share with you our newest delicious dressing with a creamy tahini twist. Pssst, it can also be a mayo too! Whoa, crazy cool. Adjust the water amount, and you go from dreamy dressing, to thick and creamy mayo – a total win win! Rich, creamy, and bursting with flavors this refined sugar free, healthy, and oil free Vegan Tangy Honey Mustard Dressing and Mayo is fast, easy and perfect for salads and dipping veggies or use it to slather on a wrap or sandwich. This delicious dressing/mayo is sure to absolutely delight your taste buds with a POW of flavor, 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.
Ingredients
- ¼ cup tahini
- ¼ cup apple cider vinegar
- 2 teaspoons ume plum vinegar (optional)
- 1/8 cup water
- ¼ cup organic maple syrup *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon rubbed sage
- ½ teaspoon dried ground mustard powder
- ½ teaspoon sea salt (+/- to taste) *
- 1/8 teaspoon black pepper
Instructions
- Place all the ingredients into a high-speed blender and emulsify until smooth.
- Taste test the dressing and add more seasonings, if needed.
Notes
*Organic Maple Syrup: This is a tangy and sweet mayo. If you are concerned with the amount of maple syrup used, start by using half of the amount and increase based upon personal preferences.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes approximately 1 cup of mayo.
*Storage: Refrigerate and use within 5 days.
Here is how to make the delicious Roasted Veggies and Wild Rice Bowl = YUM!
Print
Roasted Veggies and Wild Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 Servings 1x
- Category: Lunch, Dinner
Description
-
What can’t tahini do? It’s so creamy, rich, and versatile, and we just can’t get enough! We are excited to share with you our newest delicious dressing with a creamy tahini twist. Pssst, it can also be a mayo too! Whoa, crazy cool. Adjust the water amount, and you go from dreamy dressing, to thick and creamy mayo – a total win win! Rich, creamy, and bursting with flavors this refined sugar free, healthy, and oil free Vegan Tangy Honey Mustard Dressing and Mayo is fast, easy and perfect for salads and dipping veggies or use it to slather on a wrap or sandwich. This delicious dressing/mayo is sure to absolutely delight your taste buds with a POW of flavor, 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.
Ingredients
- ¾ cup brown rice, uncooked
- ¼ cup wild rice, uncooked
- 1 lb. Brussel sprouts, quartered or halved
- 1 large sweet potato, unpeeled, cut into 1-inch cubes
- Sprinkle sea salt (+/- to taste) *
- ½ cup pecans, toasted
- ¼ cup dried cranberries – optional
- 1 Tablespoon + 1 teaspoon organic maple syrup (divided)
- 1 Tablespoon warm water
Toppings
- Pomegranates
- 1 Recipe for the Vegan Tang Honey Mustard Dressing (recipe in blog post)
Instructions
- Cook/steam the rice according to package directions.
- Preheat the oven to 400 F.
- Cover a large 14 x 20 baking sheet with parchment paper and set aside.
- Clean the Brussel sprouts, cut off the stems, cut them in halves or quartered to keep a uniform size.
- Place the Brussel sprouts and cubed sweet potatoes on the parchment paper covered baking sheet. Spread them out evenly, sprinkle with a little sea salt. Roast for 15 to 20 minutes until the sweet potatoes are tender. Note: If you prefer less tender Brussel Sprouts then place them on separate baking sheets. Approx. 15 minutes for the Brussel Sprouts, and 20 minutes for the sweet potatoes. If you want some additional color, place them under the broiler for a few minutes.
- In the meantime, place the pecan halves into a large, dry nonstick skillet and toast them over medium-high heat for approx. 5 to 7 minutes. Stir them constantly, do not let them burn. Then push them all to the center of the pan and add 1 teaspoon of pure organic maple syrup to coat them. Toss them around the pan until they are completely coated. Then place them on a plate until ready to use. Keep them separated so they don’t stick together.
- When the Brussel sprouts and sweet potatoes are tender, remove from the oven, sprinkle with a tiny bit more sea salt on them, and place them in a large bowl. Take 1 Tablespoon of maple syrup and mix it with 1 Tablespoon of warm water, then drizzle it over the sweet potatoes and Brussel sprouts, gently toss.
- Add the toasted/coated pecans and ¼ cup of dried cranberries into the bowl with the roasted potatoes and Brussel sprouts, gently toss. Taste test the dish. Add more seasonings, if desired, or heat some additional maple syrup and very lightly drizzle over the dish. Gently toss, and serve immediately with a bed of steamed wild/brown rice and drizzle individual dishes with the Vegan Tangy Honey Mustard Dressing.
Notes
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Thanks for both these recipes. Gonna try them. Have been looking for a simple dressing to add some zip to steamed veggies. This one looks perfect.
Also, will try to honey mustard mayo. What a great idea to use tahini in the recipe. I hate soya mayo (blah) so this will looks perfect for sandwiches and more.
Keep up the great work — some many sites claim to be vegan but use oil in recipes which I hate. I want all my food to be Whole Food Plant-based No oil.
All the best.
Hi there Edward 🙂
Thank you so much for your kind words! We hope you enjoy it as much as we do! We just love tahini so much; it’s so versatile and a perfect replacement for oil. We appreciate your support and encouragement! Thank you!
-Ameera and Robin 🙂
I just had to leave a comment as well for this recipe. I agree about tahini; I love it as well for just about everything! It is so versatile 🙂 I have been using tahini as one of the main ingredients in my salad dressings ever since I went WFPB, and just love the earthiness and creaminess it gives the dressing, and then ultimately the whole salad. When I found this one, I knew I had to try it. When I did, I was super excited and when my mom and dad (dad being the one not anywhere near WFPB… Read more »
Hi there Jenell 🙂 Yaaaayyy! We are so thrilled that you enjoyed this recipe and your parents ranted and raved over it too! Tahini is definitely one of the magic ingredients that we love adding to everything – YUM! We are beyond excited that you are enjoying our blog, recipes, lifestyle & resource posts, and meal plans. It means the world to us to read this heartfelt message. We pour our heart and soul into this blog, and you have no idea how meaningful this message truly is to us! You have totally made our year! Thank you so much… Read more »
Could I use cashew butter instead of tahini? I really don’t care for the flavor of tahini. Thank you ladies…..
Hi there Kim 🙂
Thank you so much for reaching out to us! Yes, you can totally use cashew butter instead of tahini. Keep in mind the flavors and texture will change and you will need to adjust the spices/ingredients accordingly.
-Ameera and Robin 🙂
Hello. I want to start with how much I enjoy your recipes. They have so much more flavor than many of the WFPB recipes found online. My husband and I changed our diet five years ago to address his hereditary heart disease. Our diet recommends <10% of calories from fat. Your no oil recipes help a lot with this. However, fat and oil from seeds and nuts can easily put us over the 10%. For you recipes with tahini and cashews, I usually cut the qty way back. They’re still very good but I did want to point out that… Read more »
Hi there Deanna, We are thrilled that you have been enjoying our recipes. We appreciate your kind words. We understand that you and your husband changed your diet due to help address his hereditary heart disease. Yes, we are aware that nuts and seeds adds fat (not added oils, only natural) to our dishes. We understand that you need to modify the recipes. We are happy that it works out for you. We have a separate line of recipes called ‘Fit Fare Power Meals” which are all low fat recipes. Thank you so much for your support. We appreciate you.… Read more »