Oh my goodness!! So… I was craving a big salad with a ton veggies yesterday but I was getting bored with my regular salad dressing routine. I thought about what I wanted, and I knew I wanted something creamy but a little lighter tasting. So I thought… “Why can I not make a vegan honey mustard dressing with a creamy consistency?” “Of course I can!” So I decided to add some really creamy based raw nuts: macadamia and pine nuts… mmm!! I have to say it turned out amazing!!!
My favorite veggies to add to a salad when spring hits is shredded beets and carrots. I use my food processor and make a big batch of both so I can throw them on a salad over the next few days with minimal prep. I put the shredded beets and carrots in separate glass containers with a little lemon juice to keep them fresh and I never have a problem with my carrots going brown. I am eating a lot of romaine lettuce now as it is the only fresh lettuce I can find until the markets start-up again.
Oh my! I can’t wait for the farmer’s markets. When I can shop at the market’s I will have three to four different kinds of lettuce in my fridge for salads, including spinach and kale. I know; it’s a lot of greens, but have you ever heard your parents say, “Don’t eat vegetables, they are bad for you!” Heck no! lol! So… eat your veggies!
I promise you will love this dressing, so make it!
- 3/4 cup macadamia nuts soaked for 30 minutes
- 1/3 cup filtered water
- 2 tablespoons yellow mustard powder
- 1 tablespoon agave
- 2 tablespoons lemon juice
- dash of salt
Put all ingredients into a high speed blender and add water slowly until desired consistency is reached.
If you do not have a high speed blender, you can soak the nuts for a couple of hours for easy blending.
Use more or less water to reach desired consistency.