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Vegan Honey Mustard Dressing

5 from 6 votes

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You will not believe this very authentic tasting vegan honey mustard dressing! It’s rich, creamy, and flavorful yet is dairy-free, oil-free, and honey-free. The right seasonings make this a delicious sweet and tangy dressing you can use as a dip, salad dressing, or drizzle for vegetables.

vegan honey mustard dressing in a small jar with an unsightly amount dribbling from the top with raw cashews in the foreground

I’ve found it! The best vegan honey mustard dressing you’ll eat! I never thought I’d enjoy the flavors of honey mustard again. That’s right, many (even most) vegans don’t eat honey. If you are curious why then read this article by The Vegan Society about the honey industry.

It took me a while to get it just right but after playing around with the seasonings and “sweet” add-ins, I believe I did. It was the combination of Medjool dates and maple syrup that did the trick.

Now granted, it’s been a while since I’ve tasted actual honey mustard dressing, but I really think this one comes close. At any rate, whether you eat honey or not, I really think you’ll love the sweet tangy flavor, and creamy texture of this dairy-free and oil-free dressing.

roasted asparagus with vegan honey mustard dressing drizzled on top
Drizzle on vegetable dishes for a pop of flavor!

For more delicious drizzle-worthy dressings try my:

Pin now to save for later

vegan honey mustard dressing in a small jar with an unsightly amount dribbling from the top with raw cashews in the foreground with Pinterest text overlay

Ingredients needed to make vegan honey mustard dressing

  • raw cashews – with soaking water
  • Medjool dates
  • unsweetened plant milk – I use oat milk
  • yellow mustard
  • maple syrup
  • soy sauce
  • apple cider vinegar
  • salt
  • garlic powder
Ingredients for vegan honey mustard dressing including oat milk, Medjool dates, cashews, maple syrup, soy sauce, apple cider vinegar, yellow mustard, garlic powder, and salt

How to make vegan honey mustard dressing

Step 1: Soaking the raw cashews and medjool dates

cashews and Medjool dates soaking together in hot water
You can soak the raw cashews and dates together for 30 minutes as long as the dates are quite fresh. Otherwise, soak the dates up to three hours.

You will need to soak the raw cashews and Medjool dates for at least 30 minutes in hot water. If you have a high-speed blender like my Vitamix and if your Medjool dates are quite fresh then 30 minutes should be enough time.

If your dates are at all hard then you will need to soak them a longer – up to three hours.

PRO TIP: I know this sounds obvious…but do make sure you take the hard pits out of the dates before using them. Your blender will make horrible noises if you don’t and your lovely honey mustard dressing will be ruined! I always count the pits just to make sure I have taken them all out.

five Medjool date pits held in hand demonstrating the need to count the pits to make sure you didn't leave any behind
Always count the pits to make sure you have them all.

To learn more about using Medjool dates, read this very informative article about Medjool dates and what you can do with them.

After soaking the dates and cashews, discard that nasty soaking water!

Step 2: Blending the ingredients

After you throw out that soaking water, add the cashews and dates to a high-speed blender along with all of the other ingredients.

ingredients for vegan honey mustard dressing ready to blend in a high-speed blender

Then blend blend blend until you can see that the tiny dark pieces of dates have blended in. (There might be a few specks still and that’s okay.)

The honey mustard dressing will be thick and creamy. If you were to scoop some out on a spatula and sneak a taste with your finger then you would see the track your finger leaves behind. So yes, you’ll also want that spatula to get out every bit of flavorful creamy goodness to enjoy.

Fully blended vegan honey mustard dressing on Vitamix black pusher

Searving and storing suggestions

Store in an airtight container for a week. I love to use these squeeze bottles. They are the perfect size to store two cups worth. They are see-through so you can see what you have (in case you have more than one sauce or dressing in your fridge). And they squeeze out the perfect stream of yumminess on your salads, vegetables, or Buddha bowls.

two plastic squeeze bottles - one with jalapeno ranch dressing and the other with creamy avocado sauce

Serve as a dip for chick nuggets, fries, or tots. It would also be really tasty on a burger like my Sweet Potato Black Bean Burger or on a vegan sausage or hotdog.

vegan chick nuggets dipped in vegan honey mustard dressing

Serve as a salad dressing or drizzled on vegetables. I love this vegan honey mustard dressing squeezed onto a healthy Buddha bowl. The flavor especially complimented the flavors of a bowl made with my Cuban Black Beans and Purple Cabbage Slaw!

buddha bowl with drizzled vegan honey mustard dressing on top

The printable recipe card for vegan honey mustard dressing

Did you love this recipe? Want to share the love? It would thrill me if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

vegan honey mustard dressing in a small jar with an unsightly amount dribbling from the top with raw cashews in the foreground

Vegan Honey Mustard Dressing

You will not believe this very authentic tasting vegan honey mustard dressing! It's rich, creamy, and flavorful yet is dairy-free, oil-free, and honey-free. The right seasonings make this a delicious dressing you can use as a dip, salad dressing, or drizzle for vegetables.
5 from 6 votes
Print Pin Rate
Course: Sauce
Cuisine: American
Keyword: vegan honey mustard
Prep Time: 10 minutes
soaking time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 162kcal
Author: Cindy Rainey

Equipment

  • high-speed blender

Ingredients

  • 1 cup raw cashews
  • 5 Medjool dates
  • ¾ cup oat milk or other unsweetened plant milk of choice
  • ¼ cup yellow mustard
  • 2 Tablespoons maple syrup
  • 1 teaspoon soy sauce
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon salt
  • 1/4 teaspoon garlic powder

Instructions

  • Take the pits out of the Medjool dates. Make sure they are all out. Leaving a pit in will ruin the recipe.
  • Soak the raw cashews and pitted Medjool dates in hot water for 30 minutes. If the medjool dates are not soft then you will need to soak them longer – up to three hours.
  • Drain the cashews and dates and discard the soaking water.
  • Add the soaked and drained cashews and dates to a high-speed blender. Add all other ingredients: unsweetened plant milk, yellow mustard, maple syrup, soy sauce, apple cider vinegar, salt, and garlic poweder.
  • Blend on high for about 3 minutes or until the dressing is thick, smooth, and creamy. The vegan honey mustard dressing will continue to thicken slightly ib the refrigerator.
  • Store in the refrigerator in a tighly covered container for up to 5-7 days.

Nutrition

Serving: 2Tablespoons | Calories: 162kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 289mg | Potassium: 247mg | Fiber: 2g | Sugar: 16g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
By on July 7th, 2021

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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2 thoughts on “Vegan Honey Mustard Dressing”

  1. 5 stars
    Thank you so much! This is really helpful, tasty and really easy to make! Highly recommended! Will make it again for sure!

    Reply

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