Today’s recipe is for all you honey-mustard-lovers who want a cleaner, healthier version of this classic salad dressing. I’ve always loved honey mustard, but was shocked to learn just how much added refined sugar the store-bought versions had. They’re not using high-quality ingredients, and I just wanted a dressing with ingredients that I could control.
Side Note: If you want to learn more about how bad refined sugar is, read my recent article, “14 Reasons Refined Sugar Is Ruining Your Life.” I believe giving up refined sugar is one of the biggest reasons why I accidentally lost over 25 pounds in fat and water retention (bloating).
Anyways! Back to my honey mustard recipe — I wanted raw, organic ingredients, in which I knew where they came from. Salad dressings are SO easy to make, so why not just make it myself? It will last about a week in the fridge (I’ve actually gone longer than that), so adding it to your daily salad is super easy.
I also love how I’ve added cashews to this recipe, because if you’re looking to get some additional protein, you’ll get it here! This dressing will instantly add protein to a salad that might not have any. And you can’t even taste the cashews. They’re used solely for the creamy texture, and added protein.
I’ll also be posting my recipe for my go-to strawberry spinach salad (pictured above), so stay tuned!
What’s not to love? Ok, let’s get to the good part; the recipe!
Honey Mustard Dressing Recipe
- 1 Tablespoon Raw Honey
- 2 Tablespoon Dijon Mustard
- 1/2 cup (heaping) raw cashews (not roasted & no added salt)
- 3 Tablespoons Olive Oil
- 1/4 cup Almond Milk
- 2 Ice Cubes (this helps make it colder for instant serving)
- 1 Teaspoon Apple Cider Vinegar
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- Measure ingredients & place into Vitamix (or other high-powered blender). I use a vitamix because it completely smooths out the cashews into a nice creamy consistency, which is what makes this dressing thick.
- Starting from the #1 setting on the Vitamix, slowly work your way up to the #10 setting. Keep blender running until all the cashews have blended smoothly; approx. 30-40 seconds, give or take.