This vegan version of honey mustard sauce is so luxurious and full of flavor - it's way better than store bought!! Tangy, sweet and creamy it makes a fabulous salad dressing, addictive dipping sauce, and delicious drizzle. Takes under 5 minutes to make, plus it's oil free, dairy free, and gluten free! BOOM!!
Keep reading for lots of way to use this delicious, vegan twist on classic honey mustard . . .
I can't believe I haven't shared this vegan 5 Minute Honey Mustard Sauce recipe on the blog yet - it's so irresistible! I created it years ago for dipping my Vegan Sausage Rolls in at family get togethers.
We love it dipped and drizzled on everything from big vegan salad bowls to grilled, BBQ'd or baked veggies, stuffed sweet potatoes, and tacos. This oil-free honey mustard sauce makes everything 1000% more delicious!
Whip up a batch and toss it in the fridge - you'll be happy you did!
What's in Honey Mustard Sauce
With only a few simple ingredients, this incredible, vegan honey mustard sauce/dressing recipe can be made at home in no time. Here's what you'll need . . .
Dijon Mustard. Smooth, creamy and super flavorful, dijon mustard adds a lovely earthy depth of flavor and zippiness to this dressing.
Maple Syrup. Canadian girl here 👋🏻 we love our maple syrup for its lovely subtle flavor and sweetness. It's the perfect vegan substitute for honey in this dressing. You could also try some vegan honey or agave syrup.
Lemon. A squeeze of fresh lemon adds the perfect amount of acid and brightness to balance the flavors. Start with a splash, then taste, Add more to your personal preference.
Cayenne Pepper. A dusting of cayenne adds the slightest kiss of heat that is almost indiscernible but definitely elevates the dressing flavor profile.
Salt and Pepper. Skip the table salt and go directly to ground sea salt or kosher salt. Salt will make all the flavors sing. Fresh ground black pepper to taste.
Herbs. Optional but incredible - I love adding fresh thyme!
Optional Add Ins. This recipe is an incredible oil-free version of honey mustard sauce. However, to add more richness or creaminess, try adding Vegenaise or tahini.
Combine all the ingredients in a small bowl and whisk together. Taste and adjust seasonings to suit your personal taste. Voilà perfect vegan style honey mustard sauce/dressing!
Uses for Maple Mustard Dressing
Whip up a batch of this sweet and tangy dressing and store it in a jar in the fridge all week - great for meal prep. Super versatile, it's amazing on big salad bowls; but that's not all, here are a few more ideas . . .
- as a salad dressing - the combination of maple, Dijon mustard and lemon is so delicious - it really jazzes up any salad from garden to Chopped Chick'n Salad.
- as a drizzle - liberally drizzle over bbq, grilled or sheet pan veggies like Brussels sprouts (2 ways), cauliflower, potatoes, broccoli or carrots.
- on a rice/grain bowl - simple and nourishing vegan rice bowl drizzled with maple mustard sauce!
- as a dipping sauce - for everything from big soft, chewy pretzels to vegan sausage rolls, vegan meatballs and pepper crusted vegan chick'n tenders.
More Vegan Sauces / Dressings to try
I'm a saucy vegan - check out my sauce page for more dairy-free, oil-free, vegan sauces! Here are some suggestions to get you started:
- sweet and spicy tahini sauce
- everyday tahini sauce
- creamy cilantro jalapeno sauce
- cashew cream sauce (with 10 variations)
- dairy free tzatziki sauce
- easy lemon vinaigrette dressing (oil free)
- creamy spicy hummus
Honey Mustard Sauce (vegan version)
- ¼ cup Dijon mustard
- ¼ cup maple syrup*
- 2 tablespoons lemon juice, more to taste
- sea salt and coarse black pepper, to taste
- ¼ - ½ teaspoon cayenne pepper, more to taste
- 1 ½ tablespoons Vegenaise or tahini sauce
- 2 teaspoons fresh thyme leaves, more to taste
- Whisk all ingredients together in a small dish.
- Taste and adjust seasoning to personal preference.
- For the optional ingredients, add 1 tablespoon at a time until desired flavor and consistency is met.
- Stir in fresh thyme leaves (if using).
- Store in the fridge in lidded jar or container for up to a week.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.