Mustard Dressing

Mustard Dressing 3

A good salad dressing can transform even the most dull salad into something special. That is why I am experimenting with a lot of different dressings and sauces at the minute. Once I have my dressings perfected I will be posting their recipes. Here is the first one, a mix of sweet and tangy and a little bit creamy 🙂

Everyone has their own personal tastes when it comes to dressings. Whether you like creamy, thick, tangy, smooth, it’s a very personal choice. Play around with the ingredients and see what you prefer. You could add more oil for a milder taste and a thinner sauce, or you could add various herbs to make different tastes, it’s all about experimenting. Have fun and enjoy 🙂

Mustard Dressing 2

Preparation time: 5 minutes
Cooking time: 0
Serves: Various
Calories per Tbsp (15g): 61


  • 2 tbsp Wholegrain Mustard
  • 2 tbsp Vegan Mayo (“Veganaise”)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Tbsp Agave Nectar


  • Mix together all of the ingredients in a small dish.
  • Use straight away or store in an airtight container in the fridge for up to 3 days

Vegan Bechamel (White Sauce)

Vegan Bechamel

Bechamel or white sauce, whether you are vegan or not is such a versatile ingredient to a whole host of recipes, that it is a great little recipe to learn. It’s so simple to make too, you’ll wonder why you ever bought a jar version!

You can really experiment with the type of flour and milk you use, there are a lot of different combinations that create different tastes. This recipe is what I would call “standard” white sauce, perfect for creating lasagna and pasta dishes, and also a delicious base for a faux-cheese sauce 🙂 The key to a successful sauce is to cook slowly, don’t be tempted to turn the heat up too high!

Preparation Time: 3 Minutes
Cooking Time: 15 Minutes
Serves: Various
Calories: 621 per full portion



  • 50g Plain White Flour
  • 50g Vegan Margerine or Butter
  • 500ml Oat Milk
  • Ground Black Pepper


  • Melt the butter in a pan over a low heat
  • Once all of the butter has melted sieve in flour and combine together. This should create a stiff paste
  • Add 1/4 of the milk and mix together with the paste
  • Once most of the milk has been absorbed into the paste add another 1/4 and repeat
  • Keep adding the milk while stirring all of the time
  • Once you have added all of the milk you need to make sure that there are no lumps. If there are keep stirring
  • If you can’t get rid of any lumps you can use a manual hand whisk to mix together
  • Once you have a smooth sauce you will need to keep stirring while the pan is still on the heat to thicken up the sauce
  • The sauce should be still runny enough to slide off a spoon but should be a lot thicker than milk.
  • Once you have the sauce at a consistency you are happy with, add a pinch of black pepper
  • Best used immediately, but this can be stored for up to 3 days in the fridge or can even be frozen