This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs. Please read my full disclosure here.
When you see how easy this 5-minute, 4-ingredient vegan “honey” mustard is to make, you’ll never go back to store-bought again. This dairy-free “honey” mustard doubles as both a dressing and dipping sauce and is perfect for salads, bowls, sandwiches, wraps, veggie burgers, vegan nuggets, tofu bites and more! This version is also oil-free and lower in both fat and calories than the traditional.
I don’t know about you, but honey mustard was always at the top of my list for dipping sauces in my pre-vegan days.
In fact, it was right up there alongside the ranch and the blue cheese.
I would even order a side of the honey mustard to dip my wrap into because spreading a little on the inside just wasn’t enough.
But at home, I made my own version which I have veganized and am sharing today. 🙂
This version is oil-free and has less calories and fat than the traditional as well as most store-bought vegan “honey” mustard brands.
In fact, store-bought vegan brands typically clock in around 130 calories and 10-12 grams of fat per serving, while this oil-free version has about 65 calories and 1 gram of fat per serving.
What’s not to love about that?
So, let’s get right to it now, shall we…
Ingredients you’ll need
- Mustard (Spicy Brown or Dijon): Dijon is what is typically used to make honey mustard; however, if you want to add a hint of heat, use spicy brown instead. I like it both ways but prefer the spicy brown version slightly. Spicy brown is what was used in the photographs.
- Light Agave Nectar: This sweetener has both a similar color and flavor to honey which is why it works in this vegan version
- Apple Cider Vinegar: This helps to balance out the flavor and adds a little more tang.
- Garlic Powder: This seasoning adds just a little bit more flavor to the dressing/dip.
Can I use a different sweetener?
If you prefer, you can use pure maple syrup in place of the agave.
Since agave is sweeter than maple syrup, you’ll have to use a little more maple syrup than agave.
When I tried it, I added one more tablespoon of maple syrup than agave.
You can taste test and see what amount of syrup works best for you.
How to make vegan honey mustard
Add mustard, agave, vinegar and garlic powder to a mason jar or small bowl with a tight-fitting lid.
Stir until ingredients are well combined.
How to use this vegan dressing and dipping sauce
This vegan “honey” mustard makes an awesome salad dressing.
I enjoyed it with a spring mix salad tossed with chopped apples and walnuts.
You could even throw in some grapes or strawberries if you’d like.
It’s also perfect with a blend of spring mix and arugula with sugar snap peas and radishes.
You can also try it on a rice or quinoa bowl.
As a dipping sauce, this “honey” mustard is great with tofu bites or nuggets, chickpea nuggets, veggie nuggets, potato wedges, fries, kettle chips…
…and of course, veggies.
You can also use it on your favorite sandwiches, wraps and veggie burgers.
Storing the Dressing/Dip
Store the “honey” mustard in the mason jar or other airtight container in the refrigerator for up to one week. Just give it a stir before each use.
You might also enjoy:
- Oil-Free Vegan Blue Cheese Dressing and Dip
- Oil-Free Vegan Ranch Dip and Dressing
- Oil-Free Vegan Mayo
- Oil-Free Vegan Cheese Sauce
Vegan Honey Mustard
- Add mustard, agave, vinegar and garlic powder to a mason jar or small bowl with a tight-fitting lid.
- Stir until ingredients are well combined.
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.