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!
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
- 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.