How to Use Vegan Honey Mustard Sauce

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.

How long does it last?

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?

Vegan Honey Mustard Dressing

Name: Vegan Honey Mustard Dressing
Prep time: 2 min
Total time: 2 min
Cuisine: American
Ingredients: ¼ cup stone ground mustard (see note 1 for suggestions); ¼ cup dijon mustard; ½ cup grade A organic maple syrup or agave or vegan honey (see note 2)

Description

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!

Ingredients

Units Scale

1/4 cup stone ground mustard (see note 1 for suggestions)
1/4 cup dijon mustard
1/2 cup grade A organic maple syrup or agave or vegan honey (see note 2)

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Instructions

Add ingredients to a bowl: 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: Mix well with a whisk or fork.
Try it: Taste and adjust amounts as needed. If you wish to add salt, add a pinch and mix well.
Enjoy: 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.
Storage: 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.

Notes

Note 1: I like a mustard with a bit of texture, so I used Koops' stone ground mustard. Use what you like! I highly recommend also 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.
Note 2: 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.

Prep Time: 2 minutes
Category: Ingredient
Method: Mixing
Cuisine: American

Keywords: Vegan, Gluten-Free, Oil-Free, Soy-Free, Nut-Free, Refined Sugar-Free, Honey-free, Honey Mustard