Thick & Creamy Date Mustard Dressing

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My favorite salad dressing of all time is my Grandma Miller's homemade Sweet & Sour dressing.  There's something about that tangy/sweet combo that gets me every time.  This dressing has a lot of that going on, but instead of being thin and runny like a vinaigrette, it's super thick and creamy thanks to a handful of cashews thrown in!

It's sweetened with dates, so it will satisfy your cravings for a classic honey mustard even if you are doing a Whole30! 

It would be perfect as a sauce for grilling, or as a dip for chicken tenders or veggies (or oven fries, omg - putting that on the list ASAP).  Surprisingly, my favorite way to eat this dressing was on a taco salad!  Don't knock it til you try it, peeps.

Due to both the cashews in the dressing and the olive oil that solidifies a bit in the fridge, it does end up being pretty thick!  If you like a thinner dressing, add some water to loosen it up, or let it sit out for a while before using.


Thick & Creamy Date Mustard Dressing

[Paleo - Gluten Free - Grain Free - Dairy Free - Vegan]

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Ingredients:

1/2 cup water

5 dried dates, pitted and sliced 

1/4 cup raw cashew pieces (or halves)

1/4 cup olive oil

1/4 cup spicy brown mustard

2 Tbsp apple cider vinegar

1/4 tsp salt

1/8 tsp cayenne pepper

1/4 cup + 2 Tbsp water (more or less to adjust consistency)
 

Instructions:

  1. Add 1/2 cup water, dates, and cashews to a small saucepan and bring to a boil.  Reduce to a summer and cook for 10 minutes or until most of the water cooks off.
  2. Add date/cashew mixture to a mason jar or the container that came along with your immersion blender.
  3. Add olive oil, mustard, vinegar, salt, cayenne pepper, and 1/4 cup of water.  Blend until mixture is smooth and creamy.  Add more water to thin dressing if desired.
    TIP:  The dressing will thicken in the refrigerator.
     

Notes:

  • You can also make this in a normal blender or food processor, but I prefer my immersion blender so I can store it right in the mason jar.  I love these lids so I don't have to worry about rings and such.
  • The dressing will thicken in the refrigerator due to the olive oil and cashews, so if you like a thinner dressing, you can adjust the consistency with water or allow it to come to room temp before serving.