Creamy Macadamia Salad Dressing

A good dressing can transform even the most basic of salads. This is particularly delicious with a range of roasted and cooled vegetables (sweet potatoes, cauliflower, Brussels sprouts, and even some roasted chickpeas) or with a very simple salad of a crispy lettuce like cos or romaine, red onions, bell peppers, and cucumber. It’s oil-free and with a good balance of sweet and umami to complement almost any savoury flavours or to cool down spicy food.


1/2 cup macadamia nuts, soaked in boiling water overnight, or boiled in a saucepan full of water for 15 minutes
1/4 cup plain all-plant (e.g. soy or coconut) yoghurt
1/4 cup all-plant milk
1/4 cup water
1 tsp suitable-for-vegans Dijon mustard
1 tsp white wine or cider vinegar
1 clove garlic
1 tbsp lemon juice
1/2 tsp salt
1/4 cup nutritional yeast


Drain the macadamia nuts and add to the blender with the other ingredients. Blend until smooth, adding a little extra water if needed to make the dressing smooth (this will depend on the speed of your blender).

Rainbow Grainbowl with Balsamic Maple Mustard Dressing

A flavoursome and filling main dish that serves 2.


For the grainbowl

2 carrots, grated
1/4 red cabbage, grated
1 parsnip, grated
1 red onion, finely shredded
1/4 cucumber, finely sliced
1/2 red pepper, finely sliced
1/2 yellow pepper, finely sliced
1 avocado, sliced
2 tbsp pumpkin seeds, toasted
1 cup cold leftover grains (e.g. spelt, buckwheat, rice, quinoa)
4 large handfuls salad greens (e.g. rocket, spinach, watercress)

For the dressing

1/4 cup balsamic vinegar
2 tbsp maple syrup
2 tbsp suitable-for-vegans Dijon Mustard


1. Layer the base of a bowl with salad greens.
2. Top with the shredded and sliced vegetables, with the avocado and seeds on top.
3. Sprinkle grains over.
4. Mix all dressing ingredients. Serve with salad as desired.

Miso-Ginger Salad Dressing

You may not have tried miso before, but its flavour is delicious, it’s incredibly rich, and it adds beautiful umami notes (with a hint of sweetness) to dishes. Because it’s fermented, it’s supportive of a healthy gut. You can find miso in the Japanese section of your supermarket, in your local Asian market, or in a health food store.


2 cloves garlic, minced
3cm piece ginger, minced
1 shallot or 2 tsp red onion, minced
2 tbsp lime juice
2 cups cooked white beans, or one can, rinsed and drained
2 tbsp white miso paste
3 tbsp maple syrup or other suitable-for-vegan liquid sweetener
1 tsp Dijon mustard
1/2-1 cup water, or amount needed to thin to desired consistency


Purée everything in in a blender or food processor. Cool in the refrigerator for at least an hour before serving.