When it comes to making salads and bowls, it’s all about the sauces and dressings. I mean I love the veggies, beans and grains…but isn’t it the wonderful flavorful sauces and dressings that really make the dish?

When it comes to dressings, Kim Campbell, has created a recipe for a spectacular one. She is one of my favorite cookbook authors. I love both Plant Pure Nation and The PlantPure Kitchen, both available for purchase on her website. A while ago I shared her divinely delicious recipe for Asian Spring Rolls. In this post, Kim has kindly given me permission to share her recipe for Creamy Mustard Dressing. In this YouTube video, I show you how to prepare it. (btw, this is not an ad for Kim’s cookbook…I just love them and am happy to share.)


I love this recipe because it is very easy to prepare and it’s sweet and creamy. I used it to dress this vegan Cobb Salad made with grilled seitan, avocado, potatoes, tomatoes, sunflower seeds, green beans, cucumber, romaine, dried cranberries and crispy eggplant bacon. Yum!


Plant Pure Kitchen Creamy Mustard Dressing Cobb Salad


The dressing is also relatively low in calories and fat. In fact, when comparing Kim’s dressing with a non-vegan sweet creamy mustard dressing made with honey, the former is a hands-down nutritional winner. It is rich in dietary fiber, has almost half the number of calories and just a fraction of the fat and saturated fat. At the end of the YouTube video mentioned above, I share the precise nutritional data for this comparison.

Here’s the recipe:

Creamy Mustard Dressing

This sweet and creamy dressing is easy to prepare and low in calories and fat.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Plant-based, Vegan
Servings 1 cups


  • 1/2 cup raw cashews
  • 5 Medjool dates, pitted or 1/4 cup pure maple syrup
  • 1 cup water
  • 1/4 cup Dijon mustard
  • 2 tbs apple cider vinegar
  • 1 tbs lemon juice
  • 1/4 tsp Salt


  • Combine all the ingredients in a high-powered blender and blend until smooth and creamy. Store in an airtight container in the refrigerator for up to a week.


It is possible to use a?standard (rather than high-powered)?blender for this recipe. Soak the cashews for two hours or more first until they become soft and then drain then before using.? Additionally, if using dates, soak those for up to an hour and then drain before using.
Tried this recipe?Let us know how it was!

Want to access the system I created for preparing delicious and healthy vegan dishes with ease?


If yes, I have this FREE E-book to help you.


I share the Top 25 Kitchen Staples List that I always keep stocked in my kitchen and the 3 Simple and Delicious Meals I often make with them.


I think you will love the E-Book and your cooking experience will be transformed by it! Enter your name and email address to receive your free copy. 

Yahoo! An email containing the link to your E-book is on its way! Check your junk/spam folder, if it doesn't arrive in your inbox.

Pin It on Pinterest