Recipe by Katie Mae
Makes 1½ cups | Ready in 3 minutes | Stores 10 days in fridge
- ½ cup stoneground mustard
½ cup apple juice
¼ cup lemon juice
¼ cup apple cider vinegar
2 garlic cloves
1½ tablespoons cashews
1½ tablespoons chia seeds
1/8 teaspoon ground turmeric, or more to taste
1/8 teaspoon black pepper, or more to taste
- Add all of the ingredients to a blender and blend until smooth.
You can play with the sweetness by adjusting the amount of apple juice, but know this will also change the consistency. You could also sweeten this dressing with 1 medium apple or 3/4 cup applesauce instead of the apple juice—both still have fiber so they will create a thicker dressing. Another option to bump up the sweetness is to blend in a couple of pitted dates.
With as many veggies and salads as eat in the plant-based world, you can never have too many dressings!
If you’re keeping a collection of all the tasty oil-free dressings you come across, This Honey-less Mustard Dressing should definitely go on that list!
Instead of adding oil for creaminess, we’re going to use just a little bit of cashew and chia seeds. We’ll replace the honey (or straight sugar like most vegan version use) with apple juice.
Yes, the juice is missing the beneficial fiber, but it’s still a nutritious option with vitamins and phytonutrients. We balance the juice with spice, acid, and fat, so the natural sweetness is just right.
You can also serve this Honey-less Mustard as a thicker sauce for sandwiches or a dip for veggies.
Try it out for yourself. I think it’ll be a family favorite, but we’d love to hear from you. Either way, let us know what you think in the comments below.