6 Vegan Salad Dressings Are That Anything But Boring

November is World Vegan Month, and we're shutting down the rumour that vegan salad is boring (while potentially fueling the rumour that salad is all vegans eat - but we're okay with that) with 6 tried-and-tested vegan dressings guaranteed to impress even the most salad-adverse eaters.

No-Honey Mustard 

The classic honey mustard dressing gets veganised with this no-honey mustard recipe. The cashew butter base gives it a creamy texture that is neutral enough to let the mustard flavour be the true star. Use it on crunchy salads filled with lots of fresh vegetables, cucumbers and iceberg lettuce.

Whisk together 2 tablespoons of cashew butter (you can sub in tahini if you can't get your hands on cashew butter - it works, but it's a little less neutral), 1 tablespoon of mustard (dijon or spicy - I used dijon), 2 tablespoons of maple syrup (or agave syrup), a sprinkle of salt and a sprinkle of pepper. Once well mixed, add 1-2 tablespoons of almond milk until it's reached a good 'pourable' consistency.

The Fruity Twist

Got a sweet tooth? This fruity salad dressing with pomegranate is very Middle Eastern inspired so serve it on salads with grilled aubergines and other vegetables, lots of fresh parsley and pomegranates (and if you're not vegan, some crumbled feta too).

Simply mix together 1 small crushed garlic clove, 1 tablespoon of lemon juice, 2 tablespoons of pomegranate molasses and 5 tablespoons of extra-virgin olive oil.

The Mexican

This sharp yet creamy dressing is perfect for any kind of Mexican-inspired salad. Think: beans, roasted sweet potato, rice, grilled vegetables. It's not quite as thick as guacamole but pour it over a hearty salad and you'll feel like you're eating a burrito out of a bowl. And if you're feeling naughty, we recommend you serve with tortilla chips on the side.

To a blender, add one large ripe avocado, one cup of chopped fresh cilantro (aka coriander), the juice from 3-4 small limes, 1/3 cup of extra virgin olive oil, 1/4 teaspoon of salt, 1/4 teaspoon cumin and 1 tablespoon of your choice of sweeter (I used maple syrup but feel free to sub in agave syrup or honey if not vegan) and blend. Add as much water as you need to thin it out and add more coriander, lime juice or salt to taste.

Soy-ginger vinaigrette

This dressing is ideal for Asian-inspired salads. It works best with fresh veggies and edamame and grains like quinoa, rice and soba noodles. You can also use it to marinate tofu before grilling/frying which you can add to your salad for an extra hit of protein.

In a small bowl, whisk together 1/8 cup of balsamic vinegar, 1/8 cup of soy sauce, 1 minced/crushed clove of garlic, 1 teaspoon of minced ginger (or 1 teaspoon of ginger powder), 1/4 cup of canola or sesame oil and 1 teaspoon of maple syrup.

The Vegan Caesar 

People won't believe that this delicious and creamy Caesar salad is vegan - but it is! Made using cashews, this isn't one for anyone with a nut allergy. Serve it with chickpeas and thick, meaty leaves like collard greens or kale.

Overnight (or for a minimum of four hours) soak 1/2 cup raw cashews in water. Once ready, place in blender or food processor with 1/4 cup water, 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1/2 tablespoon Dijon mustard, 1/2 teaspoon garlic powder and 1-2 small garlic cloves (depending on how garlicky you like it!). Add salt to taste.

Sunshine Turmeric-Tahini dressing

The colour of the turmeric is why we're calling this one 'sunshine' but it's a ray of sunshine for your body as well! Scientists and nutritionists alike believe that turmeric may be the most effective nutritional supplement in existence. Paired with tahini, it makes a vibrant and creamy dressing that's as perfect on big leafy salads as it is on grain bowls.

Mix (or blend) together 1/4 cup of tahini, 1 tablespoon of apple cider vinegar, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of fresh ginger (or 1/2 teaspoon of ginger powder), 1 teaspoon of turmeric, 1 small clove of garlic finely chopped, 1/2 teaspoon of maple syrup and 1/3 cup of water.