• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Three Little Chickpeas

  • Home
  • About Me
  • Contact Us
  • Resources
  • Vegan Recipes
menu icon
go to homepage
  • Vegan Recipes
  • Resources
  • About Me
  • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Vegan Recipes
    • Resources
    • About Me
    • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Black bean curry with coconut milk and tomatoes in a pan with chopped cilantro.
      Easy Creamy Black Bean Curry
    • Hazelnut butter in a jar with a spoon.
      How to Make Hazelnut Butter
    • Pineapple slushy in a glass with pink straws.
      Easy Pineapple Slushie
    • Flax seed pudding with banana and strawberries in a jar with diced strawberries on top.
      Flaxseed Pudding with Banana and Strawberries
    • Hummus without garlic in a bowl with parsley and spices on top.
      Creamy Hummus without Garlic (with 14 flavor options)
    • Paprika hummus spread out on a plate with diced roasted red peppers and cilantro on top.
      Smoked Paprika Hummus with Roasted Red Peppers
    • Vegan raspberry muffins on a cooling rack with raspberries in a bowl.
      Vegan Raspberry Muffins (Oil-Free)
    • Arugula smoothie in a jar with a straw and oranges in the background.
      Arugula Smoothie with Pineapple and Oranges
    • Vegan chipotle sauce in a glass jar with a spoon.
      Creamy Vegan Chipotle Sauce
    • Chocolate baked oatmeal slice on a plate with peanut butter and banana slices on top.
      Chocolate Baked Oatmeal with Peanut Butter
    • Island green smoothie in a glass jar with a straw.
      Tropical Island Green Smoothie
    • Creamy lemon tahini pasta with sundried tomatoes and kale in a bowl.
      Lemon Tahini Pasta with Sundried Tomatoes
    Home » Recipes » Dips, Sauces, Dressings, and Condiments

    Vegan Honey Mustard (Oil-Free)

    Published: Oct 27, 2022 . Modified: Aug 24, 2023 by Allie

    Jump to Recipe·Print Recipe

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    This easy vegan honey mustard is made with no mayo and it’s oil-free.  Use it as a dip, sauce, or a delicious dressing.  It’s sweet, tangy, and creamy!

    Vegan honey mustard sauce in three glass jars.

    Besides soaking cashews, the recipe comes together quickly using simple ingredients. It’s made without oil and uses Dijon mustard to deliver the sharp tanginess you taste in honey mustard.

    The cashews have a neutral flavor and work well to balance and tone down the bold flavors of Dijon mustard and maple syrup.  For more cashew-based dressings for a plant-based diet try the vegan chipotle sauce, cilantro cashew dressing, or creamy dijon cashew dressing.

    Jump to:
    • Tips
    • Ingredients
    • Substitutions
    • Instructions
    • Serving suggestions
    • Storage
    • Related recipes
    • Recipe
    • Comments

    Tips

    • Soak the cashews, preferably overnight or boil water in a kettle, pour over raw cashews in a heat-proof container, and soak them for about 20 minutes.  If you have a high-speed blender, that will create a creamier dipping sauce.
    • If you know your high-speed blender can puree those cashews into a smooth sauce, you may be able to skip the soaking process.
    • If your dip comes out too thick add a small amount of water to thin it out.
    Vegan honey mustard dressing in a glass bowl with a spoon.

    Ingredients

    Find the exact measurements for the delicious vegan honey mustard dressing in the recipe card below.

    Raw cashews - Raw cashews are used instead of mayo.  Use raw (not roasted) unsalted cashews. 

    Plain unsweetened dairy-free yogurt- Please use plain unsweetened yogurt.  While testing I really liked the combination of cashews for their mild creaminess and a thinner tangy yogurt to replace the mayo.

    Maple syrup - Pure maple syrup replaces real honey found in traditional honey mustard for that sweet tangy combination.  

    Dijon mustard - Using Dijon will give the sauce the tang of honey mustard.  Since Dijon mustards vary in flavor depending on the brand, you may need to adjust the recipe's apple cider vinegar and maple syrup.  While testing, some brands I tried that were made with vinegar were much milder than the brands made with white wine. 

    So if your brand of dijon mustard is made with vinegar, you’ll probably want to add the apple cider vinegar for more tang and sharpness.  If your brand is made with white wine, mix the cashews, yogurt, mustard, and maple syrup together first.  Taste, then add more maple syrup or apple cider vinegar, if needed.

    Cayenne pepper - This is optional if you like a little heat with your vegan honey mustard or try a splash of hot sauce.

    Substitutions

    • The yogurt can be substituted for another ¼ cup of raw cashews plus 1-2 tablespoons of water to thin it out.  This substitution does create a thicker more mellow sauce.  You can always add more Dijon mustard and maple syrup.
    • The cashews can be substituted for a nut-free version with vegan mayonnaise or more plain unsweetened yogurt.  Using all yogurt creates a thinner sauce and it’s a bit tangier.  Try one teaspoon of apple cider vinegar, then add more if needed.
    • Agave syrup or brown rice syrup can be used instead of maple syrup.  There are now store-bought vegan honey alternatives that could probably be used, but I have not tested with them.  
    • Apple cider vinegar can be substituted with distilled white vinegar.  If needed you can try lemon juice, which of course will give a lemony flavor.
    • I wouldn’t substitute the Dijon mustard for regular yellow mustard, a lot of the tangy flavor comes from the Dijon.  

    Instructions

    Cashews, yogurt, maple syrup, and mustard in a blender.

    To make this vegan honey mustard sauce, first, soak the cashews. Either soak them overnight or use a quicker soaking method. Boil water and pour it over the cashews in a heat-proof container and soak them for 15-20 minutes. Drain them, let them cool, then add them along with yogurt, maple syrup, Dijon mustard, apple cider vinegar, and cayenne pepper (if using) to a blender and blend until smooth.  If you substitute with all vegan mayo or yogurt then whisk everything in a small bowl instead of blending.

    As per the note above in the ingredients for the Dijon mustard section, you may need to alter the apple cider vinegar and maple syrup.  This is because dijon mustards vary in degree of sharpness.

    Vegan honey mustard blended up.

    Serving suggestions

    • Try it with French fries, sweet potato fries, or roasted potatoes.
    • Use it as a spread for veggie burgers, sandwiches, or wraps.
    • A dip for fresh vegetables.
    • Use it as a creamy dressing for pasta salads.
    • It's a great dipping sauce for vegan sausage balls, vegan sausage rolls, vegan chicken nuggets, or tofu nuggets.
    • Thin it out with a bit of water to make a tangy dressing for a salad or grain bowl.

    Storage

    The vegan honey mustard recipe works great for meal prep and can be made in advance.  Store the leftover dressing in an airtight container in the refrigerator for about a week. Cashew-based sauces thicken once chilled in the fridge. If it has thickened, add a little bit of water to thin it back out.  

    Related recipes

    • Spicy peanut dressing (oil-free)- Use it as a dip for veggies, spring rolls, or on a tofu Buddha bowl.
    • Vegan nacho cheese - A cheesy cashew, potato, and carrot-based sauce for nachos or potatoes.
    • Oil-free hummus - A classic chickpea-based spread without the oil.
    • Vegan chipotle sauce - A spicy little sauce that goes great on tacos or burritos.
    • Vegan mustard sauce - The recipe uses spicy brown mustard and goes great on grain bowls.
    Vegan honey mustard dip in three glass jars.

    I hope you enjoy this recipe for vegan mustard dipping sauce! If you liked the recipe, feel free to rate it and leave a comment.

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan honey mustard in three glass jars.

    Vegan Honey Mustard Dressing (Oil-Free)


    ★★★★★

    5 from 2 reviews

    • Author: Allie
    • Total Time: 5 minutes
    • Yield: 1 cup 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This easy vegan honey mustard is made with no mayo and is oil-free.  Use it as a dip for fries, veggies, or as dressing.  It’s sweet, tangy, and creamy!


    Ingredients

    Scale
    • ¼ cup raw cashews, soaked and drained
    • ¼ cup dairy-free unsweetened plain yogurt
    • ¼ cup maple syrup
    • ¼ cup Dijon mustard
    • 2 teaspoons apple cider vinegar (depends on your dijon mustard)
    • Pinch of cayenne pepper, optional

    Instructions

    1. Before blending see the note below for dijon mustards.
    2. Blend the soaked and drained cashews with yogurt, maple syrup, dijon mustard, apple cider vinegar, and cayenne pepper (if using) together until smooth.
    3. Taste and adjust to your preferences, more maple syrup, dijon mustard, or vinegar.

    Notes

    Either soak the cashews overnight or use a quicker soaking method. Boil water and pour it over the cashews in a heat-proof container and soak them for 15-20 minutes.

    If it thickens up too much after being chilled in the fridge, add a splash of water to thin it out.

    While testing some brands I tried that were made with vinegar were much milder than those made with white wine.  So if your brand of dijon mustard is made with vinegar, you’ll probably want to add the apple cider vinegar for more tang and sharpness.  If your brand is made with white wine, mix the cashews, yogurt, mustard, and maple syrup together first.  Taste, then add more maple syrup or apple cider vinegar, if needed.

    • Prep Time: 5 minutes (plus soaking time)
    • Cook Time: 0 minutes
    • Category: dip, sauce
    • Method: blender
    • Cuisine: american

    Keywords: vegan honey mustard, vegan honey mustard sauce

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

    More Dips, Sauces, Dressings, and Condiments

    • Lemon herb tahini dressing in a jar with a spoon.
      Creamy Lemon Herb Tahini Sauce
    • Oil-free hummus on a plate with chickpeas.
      Homemade Oil-Free Hummus Recipe
    • Spicy peanut dressing in a glass bowl with crushed peanuts on top.
      Spicy Peanut Dressing (Oil-Free)
    • Vegan nacho cheese with sliced jalapenos in a bowl.
      Vegan Nacho Cheese (Oil-Free)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    1. Jane

      November 04, 2022 at 4:51 pm

      Super delicious, thanks for the recipe!

      ★★★★★

      Reply
      • Allie

        November 04, 2022 at 5:01 pm

        I'm glad you enjoyed it!

        Reply
    2. Mary

      November 14, 2022 at 6:30 pm

      I used it as a dip for sausage balls, and will definitely make it again.

      ★★★★★

      Reply
      • Allie

        November 14, 2022 at 6:40 pm

        I'm glad you enjoyed it, I like it with the sausage balls too.

        Reply

    Primary Sidebar

    picture of Allie

    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

    More about me →

    Popular

    • Overnight oats with flaxseed in a jar with raisins.
      Basic Overnight Oats with Flaxseed
    • Cherry overnight oats with cherries and yogurt.
      Cherry Overnight Oats
    • Spinach pineapple banana smoothie in a glass jar.
      Spinach Pineapple Banana Smoothie
    • Mango overnight oats in a jar with diced mango.
      Creamy Mango Overnight Oats

    Recent

    • Vegan raspberry muffins on a cooling rack with raspberries in a bowl.
      Vegan Raspberry Muffins (Oil-Free)
    • Arugula smoothie in a jar with a straw and oranges in the background.
      Arugula Smoothie with Pineapple and Oranges
    • Vegan chipotle sauce in a glass jar with a spoon.
      Creamy Vegan Chipotle Sauce
    • Chocolate baked oatmeal slice on a plate with peanut butter and banana slices on top.
      Chocolate Baked Oatmeal with Peanut Butter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact
    • Resources
    • About Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Three Little Chickpeas

    Copyright © 2023 Three Little Chickpeas on the Foodie Pro Theme

    Vegan honey mustard in a glass jar with a spoon.