Cashews, Dates, Dips and Hummus, Dressings, Easy Delicious Recipes, Hey, I Can Make That!, Nuts, Recipes, Vinegar, Vitamix or Nutribullet

Delicious Dressing SOS Free!

Easy to Make Sauce/Dressing
Hey, I Can Make That Sauce/Dressing!

1 1/4 cup Raw, Unsalted Cashews

1/2 cup No-SALT Stone Ground Mustard 

2 cups Filtered Water

12 Pitted Dates or Date Paste

1/4 cup Apple Cider Vinegar

Put all ingredients in a high powered blender 

Blend until smooth and creamy

Check out my YouTube recipe demo! 



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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Barbecue Sides, Dressings




  • 1 cup raw cashews* (soaked in very hot water 1 hour, or in cool water 6 hours or overnight) or sunflower seeds or both
  • 1/3 cup water
  • 1 Tbsp date syrup (plus more to taste)
  • 2 Tbsp spicy brown mustard (or yellow mustard, Dijon, or mustard of choice)
  • 1 1/2 Tbsp white vinegar
  • 2 Tbsp apple cider vinegar or kombucha vinegar
  • 4 Tbsp chopped yellow or red onion
  • 1 tsp celery seeds
  • ½ tsp table tasty
  • ½ cup kefir (optional)
  • black pepper to taste


  • 1 cup shredded onion
  • 4 cups shredded red or green cabbage


  1. Soak cashews. Then drain thoroughly and add to a high-speed blender along with water, date syrup, mustard, white vinegar, apple cider vinegar, onion, celery salt (or seeds) and kefir.
  2. Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don’t need to be soaked). 
  3. Taste and adjust flavor as needed, adding salt and pepper to taste, more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.
  4. Add onion and cabbage to a mixing bowl and top with dressing. Toss to combine. Enjoy immediately or store covered in the refrigerator to chill – about 4 hours. 
  5. Store leftovers covered in the refrigerator up to 4-5 days. Not freezer friendly. Perfect for pairing with things like Vegan Pulled Pork SandwichesVegan Baked BBQ Beans, and Chickpea Sunflower Sandwich

Our very talented cook and Green Star member JoAnne, brought these delicious dishes to our Barbecue themed Meetup Pot Luck. Check out JoAnne’s other BBQ themed recipes.

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Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell