Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
While I liked the recipe,mine looked much smoother and not like the pic.
Great flavor. Easy to prepare. Just wondering, how long can I store this dressing in the refrigerator?
It can be stored in the fridge for five days. Hope you enjoy!
Deliciously creamy. I think it’ll be very good with tomatoes. It definitely needs the full 2 tablespoons of mustard.
I used Bragg Apple Cider Vinegar and organic ground mustard. To my surprise, it was very spicy. I will likely cut the mustard amount in half next time.
thank you Laura I will look for that
Can someone tell me if we are supposed to use powdered mustard? If so it turned out horrible this way. I am wondering if anyone can tell me how they made it so I know what went wrong.
Katie- I haven’t made this yet but I believe they are referring to the prepared stone ground mustard not powdered ground mustard.
Mine turned out extremely too mustardy! I don’t understand if this recipe means to use this much powdered mustard or if I used the wrong ingredient….
oh so yummy! Standing in the kitchen dipping carrots straight in!
Taste so so good. I used regular mustard & ground some toasted mustard seeds up.
Good and so easy to make. One of my go to dressings.
This was great (and super easy!)! I’d compare it to a honey-mustard. I really enjoyed this dressing and will make it again. Next time I’ll probably triple or quadruple the recipe and then store it in a mason jar to use over the next 3-4 days (I eat huge salads, so I use a lot of dressing, LOL!).
I didn’t have date paste (and didn’t have time to make it), so I just used 5 pitted dates (not medjool, which are large dates) and blended until all was smooth (I do have a high-powered blender for the dates).
EDIT: I just made this again! I listened to an old timey 1937 radio clip today that kept advertising Miracle Wip salad dressing, haha, and I decided a little mayo texture/flavor would be great with the particular salad I was having tonight!
To do this, simply add 1/2 cup coconut cream. If doubling the recipe, you’ll just use one can of coconut milk, and stop pouring once you get to the coconut water part at the bottom. It gives a great, mayo-like consistency when all blended up.
When doubled, with the coconut cream added, it makes about 1 quart of dressing.
You could probably use almond or soy milk as well, and perhaps a tablespoon or two of cashew butter to make it a little thicker.
I’m so thankful and happy to have found this great recipe from FOK! Thanks, FOK Team!! Have fun cooking everyone! 🙂
Can you recommend any particular brands of unsweetened applesauce that you can buy in the UK please – and which shop? Seems hard to get hold of – much more of an American type product but so useful as I see it popping up all over the place in healthy recipes
I make my own! Just blend apples with a little lemon juice. A high-powered blender helps. It’s so delicious.
That stinks, Helen! I hope you were able to find an easy applesauce recipe perhaps? This is a great dressing! If you make a bunch at once, it would worth it for sure!
cucumber? There is no cucumber in this recipe.