Honey Mustard Dressing
Skip the highly refined oils, sugars and unpronounceable ingredients by making your own honey mustard dressing. This recipe is so simple yet so flavorful, plus is nutrient-dense and even features a vegetable.
Highlights of this honey mustard dressing:
- Raw cashews. Provide a creamy base while also adding healthy fats and a variety of nutrients like magnesium, B vitamins, manganese, and copper.
- Zucchini or yellow squash. My secret weapon for providing water (as it has a high water content), an extra boost of nutrients, and fiber. The fiber contributes to a smooth consistency while allowing water to be adding that doesn’t just thin the dressing out.
- Mustard. See mustard recipe.
- Raw, local honey. While honey is still a concentrated source of sugar, it’s important to recognize there are some sweeteners that do provide some benefits to the body and be intentional to use those (while not an excuse to go overboard). Raw, local honey (not commercial honey) is one of them. In particular, it provides a variety of phytonutrients like flavonoids and has even been touted in traditional medicine uses to protect against seasonal allergies.
How easy it is to make:
- Raw cashews, soaked until softened, 20-30 minutes, and drained
- Zucchini or yellow crooked-neck squash, chopped
- Raw, local honey
- Mustard of choice
- Water, as needed
- Spices of choice: onion powder, granulated garlic, ground cumin
- Raw apple cider vinegar, to taste
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Put about equal parts cashews and zucchini into a high-speed blender with the honey. Start with about one tablespoon per approximate 1/2 cup total cashew/zucchini combo knowing you can add more later after tasting.
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Add enough water to help with the blending and blend on high until smooth. You want this mixture to be slightly thinner than how thick you want your dressing since we will be adding in the mustard.
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Taste just to make sure it’s slightly sweet and creamy.
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Add your mustard, starting with about 3 tablespoons worth (a few spoonfuls) for that ~1/2 cup base. Choose any spices you want and add to the blender. This is where this dressing becomes easy to customize: depending on how much mustard flavor you like and which spices you experiment with. I like adding onion powder, garlic, and cumin to draw out those spices from the mustard.
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Blend on low if using a course-ground mustard and you want there to be texture in your dressing. Or blend on high to create a smooth texture.
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Taste. Assess the flavor. Is there enough mustard? Is there too much mustard? How is the amount of spice? Also assess the thickness.
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Adjust by adding more mustard, additional honey to counter any heat, more spices, or even a splash of raw apple cider vinegar to lift the dressing. If it’s too thick, add a splash more water. Blend again.
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Do a final tasting before you serve. Enjoy as a dip, sauce, dressing. Stores in the fridge up to a week.
- Swap pitted dates for the honey if desired.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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