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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

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
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.
Print Recipe


  • 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.


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