5-Minute Vegan
Lemon Dijon Dressing

To extract maximum juice from lemons, roll them between your palm and the countertop. If using refrigerated lemons, consider microwaving them for 20 seconds before squeezing.

If you don’t have lemons on hand but want a mustard-based dressing, you can use vinegar (white wine or apple cider) to get similar acidic flavours. I like a combo of apple cider and lime juice. It tastes perfect.

When buying balsamic vinegar, check for "Aceto Balsamico di Modena" on the label. It indicates traditional production—and makes sure you enjoy the best flavours.

Several herbs work in lemon Dijon dressing, both fresh or dried (though fresh is preferred). Oregano, thyme, rosemary, parsley, you name it!

For a more intense dill flavour, I like to bruise the leaves slightly before chopping them.

Make sure the oat milk and lemon juice are chilled well. Cold ingredients help the dressing emulsify better.

If your plant-based vinaigrette feels like it's lacking that creamy element, toss in half an avocado. It adds a buttery texture, but you will need a blender here.

I’ve seen other recipes use tahini, so I tried it, too. It created a thicker texture (and added a nutty taste), perfect for a drizzle over grain bowls.

Be patient, don’t dig in right after shaking the jar. Let it sit for a few minutes to allow the flavours to meld.