Vegan Honey Mustard (Oil-Free)

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!

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.

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• 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.

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

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.

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.

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.

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