Cashew Mustard Dressing

Nuts create this creamy dressing with no need for oil or cream. It’s a great method to have up your sleeve for satay sauce or Indian-style dressings with nuts and curry spices.

Prep time 5 mins

Makes ¾ cup


  • ½ cup roasted, salted cashews
  • 1 tbsp seed mustard
  • 2 tbsp lemon juice
  • 1 tsp honey
  • ½ tsp salt
  • about ½ cup water, to thin


  1. Place all ingredients in a food processor and whizz to a smooth sauce.
  2. Thin with a little extra water if desired to reach your preferred consistency.
  3. Store in a jar in the fridge for up to 2 weeks.


View a video of Annabel making this recipe in her new TV series Annabel Langbein The Free Range Cook: Through the Seasons at