Name: Curry Mustard Dressing
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: Tablespoons 2 ½ JOI cashew or almond concentrate; ½ teaspoons Burlap &amp;amp; Barrel New Harvest Turmeric; ½ teaspoon curry powder; ½ Tablespoon dijon mustard; 1 clove garlic; 2 Tablespoons apple cider vinegar; 1 carrot, cut in chunks; ½ cup neutral oil, such as grapeseed; 1 teaspoon honey, maple syrup, agave or date syrup (or more to taste); 1 teaspoon fine sea salt; ½ teaspoon freshly ground pepper; Pinch red pepper flakes (or more to taste) **Optional; ½ teaspoon fish sauce (use vegan if you prefer; or soy sauce) **Optional; 2 Tablespoons water (or more to thin)

Curry Mustard Dressing

Apr 13, 2020| By JOI team

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Apr 13, 2020| By JOI team

Curry Mustard Dressing

Our Curry Mustard Dressing (a/k/a "Sunshine Dressing") is fresh, flavorful, and just the right blend of savory and sweet.

This recipe was originally published in the midst of the COVID lockdown. We've retained segments of that blog:
We’re all doing our part to keep one another safe in the midst of COVID-19, which means patio season 2020 has a decidedly more hang-out-in-the-backyard vibe than years’ past. Lots of us are taking the extra time at home to hone our healthy cooking skills in between take-out meals from our favorite local spots. As spring truly arrives, we’ve got the perfect accompaniment to your next al fresco meal—Sunshine Dressing made with JOI cashew nutbase and our favorite Burlap & Barrel New Harvest Tumeric.

Staying home isn’t bad, right?

Creamy Cashew and Turmeric Sunshine Dressing | Vegan | Dairy Free | Keto | Paleo

How do I use this recipe?

Even during "regular times" this dressing is sure to brighten up your day. Here's some ways to use it all up!

Drizzle on top of a hearty entrée salad filled with nuts and seeds,
Use it as ‘glue’ for a hearty roasted veggie sandwich,
Dip with grillables of your choice (we suggest portabella caps, eggplant steaks, or for you meat eaters, chicken breasts).

What’s In The Curried Sunshine Dressing?

This recipe list is long but simple - you probably already have all of the ingredients! And taking the few minutes to gather the items on the list is worth it. This dressing has layers of delicious flavor.

JOI plant base (cashew or almond)
New Harvest Turmeric (we love Burlap & Barrel)
Curry powder
Dijon mustard (or substitute any mustard you have)
Garlic (one clove, or powdered)
Apple cider vinegar (or substitute your vinegar of choice)
A carrot
Neutral oil, such as grapeseed
Honey (or maple syrup, agave, date syrup or a date)
Salt, pepper, water
Optional: red pepper flakes, fish sauce (or soy sauce) **Optional

How It’s Made:

This recipe couldn't be easier! Just throw everything in the blender, whiz it up adding water to reach your ideal consistency, and adjusting seasonings to taste. You're done!

What are other Dips Made with JOI?

Want to stock your fridge with more enJOIable dips? Give our Creamy Vegan Ranch Dressing a try! How about Baba Ganoush? Or our Vegan Buffalo Dip or our amazing Queso? Don't forget the not-Guac Avocado dip and the Aioli!

The possibilities are endless. When I dip, you dip, we dip!

Curry Mustard Dressing

Rated 5.0 stars by 1 users

Prep Time

5 minutes

Cook Time

5 minutes

Calories

1200

Ingredients

Tablespoons 2 ½ JOI cashew or almond concentrate
½ teaspoons Burlap & Barrel New Harvest Turmeric
½ teaspoon curry powder
½ Tablespoon dijon mustard
1 clove garlic
2 Tablespoons apple cider vinegar
1 carrot, cut in chunks
½ cup neutral oil, such as grapeseed
1 teaspoon honey, maple syrup, agave or date syrup (or more to taste)
1 teaspoon fine sea salt
½ teaspoon freshly ground pepper
Pinch red pepper flakes (or more to taste) **Optional
½ teaspoon fish sauce (use vegan if you prefer; or soy sauce) **Optional
2 Tablespoons water (or more to thin)

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Directions

Place all ingredients other than oil and water into blender bowl.
Start to blend or mix, slowly pouring in oil.
Continue to blend. Adjust seasoning to taste and add water until dressing is smooth and reaches desired consistency.

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