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Vegan honey mustard in three glass jars.

Vegan Honey Mustard Dressing (Oil-Free)

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


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!


  • 1/4 cup raw cashews, soaked and drained
  • 1/4 cup dairy-free unsweetened plain yogurt
  • 1/4 cup maple syrup
  • 1/4 cup Dijon mustard
  • 2 teaspoons apple cider vinegar (depends on your dijon mustard)
  • Pinch of cayenne pepper, optional


  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.


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