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.

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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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