This 5-ingredient tahini mustard dressing doesn't require a cutting board or any special equipment, and is low histamine, paleo-approved, and vegan-friendly. The ingredients in this maple mustard dressing were each chosen for their antioxidant & antihistamine properties. Plus, it's ready in less than 5 minutes!
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About this recipe
Low Histamine Salad Dressing: while you could also use this mustard tahini dressing on roasted root vegetables, I make this primarily as a dressing for salads with seeds & a bit of fresh fruit (pomegranates or blueberries are surprisingly brightening).
Quick to Make. This low histamine dressing whips up in about 5 minutes, including prep time.
Histamine-Fighting Ingredients. While not everyone will find a mustard they can tolerate or do well with lemon juice, this maple mustard dressing is comprised only of generally low histamine ingredients with antihistamine properties.
Ingredients
Tahini: often thought of as simply sesame seed butter, tahini is so much more than just ground hulled sesame seeds. It's also commonly used to add heft and flavor to hummus and other dips, as well as a bit of plant-based protein. Here it acts as the base for the maple mustard dressing, and an emulsifier for all the flavors.
Yellow Mustard: you can find very simple mustards in specialty stores, made only with mustard powder, distilled white vinegar, and a couple other spices, if you can't handle the usual commercial stuff.
Maple Syrup: this sticky stuff helps keep the maple mustard salad dressing sweeter than it is creamy, nutty, or bitter. The only decent low histamine sweeteners you could use instead are honey and date syrup.
Lemon Juice: the kick of acid from the lemon juice really accentuates the complexity of tahini without adding too much flavor of its own. Additionally, lemon contains loads of vitamin C, a known mast cell stabilizer, though some people are sensitive to citrus-derived forms of it.
How to make maple mustard dressing: step-by-step instructions
Step 1. Add your tahini, mustard, maple syrup, lemon juice, water, and salt to a bowl, then blend it well. You can use an immersion blender, high-powered milk frother, or a small food processor; any of these would do the job, though the latter would whip it up more.
Step 2. Once done blending, after about a minute, your tahini maple mustard dressing is ready to be used! You can store it in the fridge for up to 6 hours to keep it low histamine, or up to one week if you're not following a specific diet.
Recipe notes & tips
Lemon Juice. if you can't tolerate lemon juice, you have a few options for substitutes. One is the same amount of lime juice or yuzu juice. Another is ½ teaspoon amchur powder + 1 Tablespoon water, OR ½ teaspoon sumac + 1 Tablespoon water (though neither of these two will create an emulsification).
Making a Salad: This stuff goes great on everything in my opinion, but I especially like adding almonds or chia seeds for crunch, and some sort of berry or pear for a fresh punch of flavor. If you can tolerate it, this tastes amazing with goat cheese or any other fresh soft cheese. I like pulled-apart chicken breasts for protein, or even pieces of grilled lamb or bison.
What to do with maple mustard dressing
- put it on chicken or other meat, and then bake it
- blend it with the greens of your choice to make a sauce for chicken or veggies
- on a hashed baked potato cooked in lard or butter
- basted onto meat or veggie skewers
- add life to plain boiled grains or legumes
FAQ About Tahini Mustard Dressing
If you're eating low histamine, you can store this dressing in the fridge for an afternoon or in the freezer for up to 6 months (in an air-tight container). Otherwise you can keep it in the fridge for up to one week.
I recommend using silicone ice cube trays to freeze the mustard maple dressing in portions, so you can easily measure out however many servings you need. Don't forget to let it completely thaw, then reblend for texture.
Yes! I'd actually recommend using it with a bit of garlic and then adding it to chicken or pork with root vegetables, if you find any sources you tolerate.
No, much like other nut butters and seed butters, the tahini itself acts as the emulsifier, making it easier to skip the oil and lemon juice, if needed.
Homemade Tahini Mustard Dressing Recipe Card
As always, if you like the recipe, I always appreciate a review or comment!
📖 Recipe
Maple Tahini Mustard Dressing (Vegan)
Ingredients
- ¼ Cup tahini
- 2 Tablespoons yellow mustard alt. 2 teaspoons mustard powder + 2 Tablespoons white vinegar
- 1 Tablespoon maple syrup
- 1 Tablespoon fresh lemon juice
- 4 tablespoons water to thin
- ¼ teaspoon sea salt
Instructions
- Add your tahini, mustard, maple syrup, lemon juice, water, and salt to a bowl, then blend it well. You can use an immersion blender, high-powered milk frother, or a small food processor; any of these would do the job, though the latter would whip it up more.
- Once done blending, after about a minute, your tahini maple mustard dressing is ready to be used! You can store it in the fridge for up to 6 hours to keep it low histamine, or up to one week if you're not following a specific diet.
Notes
Making a Salad: This stuff goes great on everything in my opinion, but I especially like adding almonds or chia seeds for crunch, and some sort of berry or pear for a fresh punch of flavor. If you can tolerate it, this tastes amazing with goat cheese or any other fresh soft cheese. I like pulled-apart chicken breasts for protein, or even pieces of grilled lamb or bison.
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