In an attempt to get my kids to eat salad, I came up with this egg-free honey mustard. I'll let you know how it goes...
In related news, I found out that honey mustard is Alex's favorite salad dressing. 10+ years of being together and I JUST found this out. That's the second reason for this recipe.
Its pretty basic and easy, the hardest part is making the Vegan Mayo, which isn't hard either. This recipe is definitely a little higher in fat because of the oil in the mayo, there's no getting around that. I suggest moderation with the mayo especially, to ease up on the liver. I based my mayo recipe off of this one from The Plant Based School.
Ingredients:
1/2 cup of Easy Vegan Mayo (see below)
1/4 cup of prepared yellow mustard
1/2 cup of honey
2 tablespoons of Dijon mustard
Combine all ingredients in a small bowl and whisk to combine. Store in an airtight glass jar in the fridge for up to 5 days.
Easy Vegan Mayo:
1/2 cup unsweetened and unflavored almond milk
3/4 cup of avocado oil (+ 3 tbsp for thicker texture)
1/4 cup of olive oil
2 tbsp. lemon juice
1 tbsp. prepared yellow mustard
3/4 tsp of fine sea salt
Combine all ingredients in a tall, wide mouth glass jar (like a Ball or Kerr jar used for canning). Blend using an immersion blender for 30 seconds or until the ingredients start to thicken up. Move the immersion blender up and down to get a good mix. I do not recommend using a food processor or high speed blender in this instance, as the mayo does not set up properly for some reason.