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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]
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:
- 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.
- Add date/cashew mixture to a mason jar or the container that came along with your immersion blender.
- 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.
