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Dijon Dressing (raw, vegan, gluten-free, nut-free)

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What’s a salad without dressing? Naked… just plain naked. Greens and dressing go hand in hand, and you can hardly enjoy one without the other. The primary job of a dressing is to lightly coat a salad without overwhelming it. It ought to enhance the flavors of the ingredients not high jack them.

Salad dressings are a great place to really save some money.  At the market they can be so expensive and filled with unwanted ingredients. And by creating your own, you take control of the dressing’s flavor balance; acidity, sweetness, and seasoning.

Every weekend, sit down and map out the weeks menu. Don’t forget to include condiments. Make up enough for the week assuring that your recipes will remain fresh and full of flavor.

Raw salad dressings have been a staple in our kitchen for years now. The other day, I made this again but in the heat of the moment I realized that I was out of oil so I soaked 1/2 cup of cashews. After soaking and draining them, I threw them in the blender with the remaining ingredients, along with 1/2 cup of water.  It turned out delicious. Never be afraid to experiement. You never know what you will stumble upon.

I hope you enjoy this recipe. Please keep me posted down below if you decide to make it. Many blessings, amie sue


  • 1/4 cup fresh lemon juice
  • 1 tsp powdered mustard
  • 1/4 cup olive oil
  • 1/4 cup cold pressed flax oil (I used Hemp)
  • 2 Tbsp minced red onion
  • 1 Tbsp Dijon mustard or Hot Mustard
  • 2 tsp agave (I used stevia this round)
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp fresh garlic, minced
  • Pinch of pepper


  1. In a small bowl, whisk the lemon juice and the powdered mustard.
  2. Add the oils, red onion, mustard, sweetener, salt, and garlic. Whisk well.
  3. Store in a sealed glass jar in the fridge for up to four days.

4 thoughts on “Dijon Dressing (raw, vegan, gluten-free, nut-free)

  1. Sherri says:

    Thanks for the great recipe. So easy to make and it has such a bright, fresh flavor that I’m never going back to store-bought dijon dressing.

    • amie-sue says:

      Your welcome Sherri and I know what you mean… I rarely purchase condiments anymore. Save money, taste better and have more nutrients when you make them yourself. :) Enjoy, amie sue

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