Creamy Vegan Honey Mustard Dressing

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!


Creamy Vegan Honey Mustard Dressing

Crystal Bonnet
Light, creamy, vegan salad dressing for springtime!


  • 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.

Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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