What is a salad without an irresistible, ultra-satisfying, *POW* of flavor dressing to drizzle on top? This healthy, homemade oil-free Vegan Yum Yum Dressing fits just the ticket. Deliciously tangy undertones, velvety cashew cream, umami flavors will have you saying “yum-yum” with the first bite.  It’s the dressing version of Yum Yum Sauce and the perfect addition to vegan sushi bowls or salads. It is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.  Whole Food Plant Based recipe, 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 fabulously Vegan Yum Yum Dressing. We absolutely flipped over this super tasty dressing; full of deep umami flavors, you will definitely say “Yummmm Yummmm” when you try it.  Look no further, this dressing is fast, easy, and utterly delicious!

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.

Our Tangy Yum Yum Dressing is perfect for vegan sushi bowls, over veggies, or paired with a deliciously veggie packed salad.

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.

Deconstructed Vegan Sushi Bowl Fun

This super fun deconstructed sushi bowl with our Tangy Yum Yum dressing.  Here’s what’s in the deconstructed vegan sushi bowl which we were modeling after sweet potato and avocado sushi:

• Steamed brown rice
• Assorted salad greens
• Carrot strips
• Avocado slices
• Radish slices
• Edamame
• Cucumber ribbons
• Roasted sweet potato slices (sprinkle raw sweet potato slices with some sea salt, pepper, garlic powder, onion powder, and sweet paprika. Place on a parchment paper lined baking sheet and roast for 20-25 minutes at 400 F until tender).
• Small pieces of nori (sea weed paper)
• Vegan Yum Yum Dressing

Whole Food Plant Based Vegan Yum Yum Dressing

This oil free Vegan Yum Yum Dressing hits all the high notes for everything a great salad dressing should be: healthy, delicious, boasting no oil, no processed ingredients, and no processed sugar. Give it a try on your next salad. 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!

Products Used:

• High Speed Blender

Vegan Yum Yum Dressing

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 1 minutes
• Total Time: 20 minutes
• Category: Dressing
• Cuisine: Asian

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Description

What is a salad without an irresistible, ultra-satisfying, *POW* of flavor dressing to drizzle on top? This healthy, homemade oil-free Vegan Yum Yum Dressing fits just the ticket. Deliciously tangy undertones, velvety cashew cream, umami flavors will have you saying “yum-yum” with the first bite.  It’s the dressing version of Yum Yum Sauce and the perfect addition to vegan sushi bowls or salads. It is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.  Whole Food Plant Based recipe, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

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Ingredients

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• 1/3 cup raw cashews
• 1 teaspoon organic maple syrup
• ½ cup water
• 1 Tablespoon rice vinegar
• 2 teaspoons ume plum vinegar
• 1 ½ teaspoons tomato paste
• 1 teaspoon white miso *
• ¼ teaspoon sweet paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon sea salt (+/-) *

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Instructions

1. In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes.
2. In the meantime, measure out all your remaining ingredients and set aside.
3. After 20 minutes, drain the cashews and discard the water, then add the cashews and all the remaining dressing ingredients into a high-speed blender and emulsify until smooth.
4. Taste test the dressing and add more seasonings, if needed.

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Notes

*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.  There really isn’t a great substitute for it.  We’ve tried other vinegars with this recipe, and we have found that ume plum vinegar is an essential ingredient. 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.

*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 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.