You will not believe this very authentic tasting vegan honey mustard dressing! It's rich, creamy, and flavorful yet is dairy-free, oil-free, and honey-free. The right seasonings make this a delicious dressing you can use as a dip, salad dressing, or drizzle for vegetables.
¾cupoat milkor other unsweetened plant milk of choice
½teaspoonapple cider vinegar
Take the pits out of the Medjool dates. Make sure they are all out. Leaving a pit in will ruin the recipe.
Soak the raw cashews and pitted Medjool dates in hot water for 30 minutes. If the medjool dates are not soft then you will need to soak them longer - up to three hours.
Drain the cashews and dates and discard the soaking water.
Add the soaked and drained cashews and dates to a high-speed blender. Add all other ingredients: unsweetened plant milk, yellow mustard, maple syrup, soy sauce, apple cider vinegar, salt, and garlic poweder.
Blend on high for about 3 minutes or until the dressing is thick, smooth, and creamy. The vegan honey mustard dressing will continue to thicken slightly ib the refrigerator.
Store in the refrigerator in a tighly covered container for up to 5-7 days.