- Hide menu

Creamy Dijon Dressing | Oil-Free | Nut-Free

LoadingFavoriteAdd to favorites

I am here today to share a recipe with you that has become a household staple. When I first created this recipe, I served it drizzled over freshly steamed veggies. However, I held back what it was made from until I got the approving nod from Bob. He knows that right now, I am omitting overt fats from my diet, so he asked me many times, “This doesn’t have any fat in it?” I don’t think he believed me. Finally, I let him in on the secret ingredient…beans. Throughout the meal, he kept adding more and more of the dressing to his veggies. I will take that as a win!

Since then, I keep a bottle of this in the fridge, and I find we put it on almost everything we eat. If you don’t care for the flavor of mustard, this may not be the dressing for you.  But then again, maybe you should give it a try…tastes do change!

When it comes to beans, have you ever looked through a recipe and seen “white beans” listed? What white bean are they referring to? It could be one of the following; navy beans, great northern beans, cannellini beans, or baby lima beans. So which one are they using? The reality is that even though the different varieties have slightly different flavors and sizes, they’re often used interchangeably in recipes.

Navy  Beans

Great Northern Beans

Cannellini Beans

Baby Lima Beans

Make Every Bite Count

So choose your bean, grab a blender, and let’s get busy! For reference, I used cannellini beans this time around. I just love the creamy texture they give the dressing. Bob had several servings of it on his baked potato. For serving ideas, use this dressing on salads, steamed veggies, and baked potatoes. I hope you enjoy the recipe, comment below. Blessings, amie sue


Yields 2 cups


  1. Combine the beans, mustard, lemon juice, coconut vinegar, garlic and onion powder, salt, water, and sweetener into the blender and blend on high for 30 seconds or until ultra-creamy.
    • You can use any type of vinegar if you don’t have coconut vinegar on hand.
    • If you use regular mustard, add only 2 tablespoons and taste-test, then add more if needed. Regular mustard is much more robust in taste than dijon.
  2. Store in the fridge for 3-5 days.



Leave a Reply

Your email address will not be published. Required fields are marked *