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.
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.
For more delicious drizzle-worthy dressings try my:
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- Ingredients needed to make vegan honey mustard dressing
- How to make vegan honey mustard dressing
- Searving and storing suggestions
- The printable recipe card for vegan honey mustard dressing
Pin now to save for later
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
- garlic powder
How to make vegan honey mustard dressing
Step 1: Soaking the raw cashews and medjool dates
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.
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.
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.
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.
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.
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!
The printable recipe card for vegan honey mustard dressing
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Vegan Honey Mustard Dressing
- high-speed blender
- 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
- 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.