Zesty, sweet, and tangy, this vegan honey mustard dressing is made without honey but totally tastes like it is! It takes about 2 minutes and 3 ingredients to throw together, and is perfect for salads, sandwiches, wraps, and more!
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Hey Internet, how’s this for a fun sauce recipe--honey mustard without the honey!
I miss honey mustard on my french fries, so now that I make oil-free oven fries, I wanted to come up with a vegan honey mustard sauce. It’s also super good on salads, with seitan chicken nuggets, on sandwiches, and in wraps.
I’m not keen to get into the specifics of why vegans don’t eat honey today. That’s not the point of this recipe.
The key is to use good quality maple syrup, not the pancake syrup that is essentially maple flavored corn syrup. You want grade A organic maple syrup, but you could also sub another liquid sweetener like agave nectar.
If you want a truly delicious vegan honey mustard dressing, try using my vegan honey in place of the maple syrup. It’s thicker, sweeter, and definitely has that honey flavor.
Why This Recipe Works
This is a really, really simple recipe. I mean, it is basically just a vegan mustard sauce. Literally all you’re going to do is mix the three things together.
Yeah, simple. I highly recommend tasting it at this point, and increasing any of the elements you’d like.
You could even add some salt, if you think it needs it. But honestly I think it tastes pretty great as is.
Then, just store it in the fridge. In a jar. It’ll last 7-10 days.
What You’ll Need
- Stone ground or brown mustard: I like a mustard with a bit of texture, so I used Koops' stone ground mustard. Use what you like!
- Dijon mustard: I highly recommend using Dijon mustard as it adds a little more sweetness and it has a great tangy and bright taste that balances the other mustard well.
- Maple syrup or agave or vegan honey: Grade A organic maple syrup or agave are perfect for this recipe, but they do make it a touch on the thin side. This is honestly not really a problem, unless you need it SUPER THICK. To fix this issue, try using my homemade vegan honey which has a much thicker consistency and a more honey-like flavor.
How to Make Vegan Honey Mustard Dressing
- In a medium bowl (or mix it straight in the jar you’re storing it in!), add equal parts of each mustard together and add the same amount of maple syrup, agave, or vegan honey.
- Mix well with a whisk or fork.
- Taste and adjust amounts as needed. If you wish to add salt, add a pinch and mix well.
- Use in sandwiches, on salads, or in wraps like my vegan honey mustard chicken wraps. Also great as a dipping sauce or mixed with hummus.
- Store in a jar with a tight-fitting lid for up to 7-10 days in the refrigerator. (Note that it may last a bit longer but we’ve always eaten it up in that time span so I can’t really say for sure. Smell it and examine for any weird spots before consuming.
Frequently Asked Questions
This sauce is great as a salad dressing--it would be super yummy on my recent avocado salad recipe. It’s also really good in wraps like these Vegan Honey Mustard Chicken Wraps. You could use it as a dipping sauce for fries or cauliflower wings, or even drizzle it on a baked potato and some steamed veggies. You could also use this sauce as the base for another sauce--I used in a pasta dish with tahini and lemon, mixed with some spinach, diced tomatoes, and air fried tofu and it was so good! It would also be great on top of vegan burgers--I love these little vegan cheeseburger sliders with this sauce.
I recommend storing this vegan mustard sauce in a glass jar with a lid.
The me with a food safety certificate says 7-10 days max, but the other me says sniff it and examine for any weird spots or discoloration. If it still tastes good after two weeks it’s probably OK but use at your own discretion, okay?
Pro Tips for Success
I mean, it’s a three ingredient recipe, but I have a couple tips to make the best vegan honey mustard sauce ever:
- Refrigerate before serving. If you opened a new container of mustard, chances are it isn’t cold yet. Mix up your vegan mustard sauce and store it in the fridge for at least an hour before serving.
- Use good quality mustards. I don’t recommend skimping on these. Use mustards you know you like. When in doubt, I always recommend Koops Mustard.
- For an extra thick mustard, use my vegan honey as the sweetener. It’s thicker and it tastes way more like honey than maple syrup or agave.
- Want a creamy mustard? Mix in some vegan mayo.
More Recipes Like This
- Vegan Russian Dressing
- Creamy Vegan Italian Dressing
- Vegan Sweet and Sour Sauce
- Vegan Teriyaki Sauce
- Nut-Free Vegan Mayo
- Lemon Miso Tahini Sauce
- Strawberry Tahini Dressing
- Maple Mustard Tahini Sauce
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