Growing up, Honey Mustard was my absolute FAVORITE.
When I learned that honey was processed just like sugar and the traditional base of the dressing was mayo, I disappointingly abandoned all hope of having it again.
After several years eating a whole food plant-based, I have learned easy and amazing substitutions.
In the Fall of 2017, I watched a friend order this dressing and thought to myself, "I could totally recreate this using only high nutrient, healthy ingredients."
AND I DID!
Here is finally a way to guiltlessly enjoy high nutrient unHoney Mustard!!
Prep Time 15 mins; Makes 4 Servings
¼ cup Yellow Mustard
4 Medjool Dates (pits removed)
¼ cup Cashews
¼ cup Water
1 tbsp Nutritional Yeast (unfortified and without folic acid)
1 tsp Apple Cider Vinegar
Place all dressing ingredients in a high speed blender and let sit for 10 minutes to soften the dates and cashews in the water.
Blend on high until super smooth and creamy (about 1-2 minutes).
Use as a salad dressing, dip, or a spread!
I love using unHoney Mustard to dip my sweet potato fries, green bean fries, raw carrots, and even cucumbers. It works great as a spread on a sandwich too!
*Note: Sunflower seeds work as a good cashew substitution if you have a tree nut allergy!
**To make the Spinach Salad in the featured image, simply add a base of 6 cups spinach to a large bowl. Add pickled red onions (1/2 cup sliced red onions submerged in 1/2 cup white vinegar for 30 minutes), and 15 oz of chickpeas!! Drizzle on the dressing, toss, and devour!