This vegan mustard sauce is creamy and simple to put together. It’s sweet, salty, tangy, and oil-free. The dressing uses tamari which gives the sauce a salty umami flavor, maple syrup for a little sweetness, and of course, the main flavor driver is spicy brown mustard for a tangy flavor.
This mustard dressing was made for a mustard tempeh bowl with sweet potatoes, kale, avocado, apple, and baked tempeh. The dressing has a strong assertive flavor to coat those bitter greens like kale but would go great on any grain bowl or Buddha bowl.
How to Make Vegan Creamy Mustard Sauce
Measure out all of the ingredients, add them together, and whisk until smooth. Yep, that’s it!
Substitutions for Vegan Mustard Dressing (No Oil)
- Dijon mustard can be substituted if you prefer a tangier kick.
- Whole grain mustard can also be substituted for a dressing with a coarser texture and no kick.
- Agave can be used instead of maple syrup.
- Stir the tahini before measuring.
- If you prefer a thinner consistency, add a splash of water to thin the dressing out.
Storing Leftover Vegan Mustard Salad Dressing
Store leftovers in an air-tight container for about a week in the refrigerator.
More Dressings and Sauces
- Strawberry Vinaigrette (Oil-Free)
- Creamy Cashew Dijon Dressing
- Dijon Tahini Dressing
- Spicy Peanut Dressing
- Cilantro Cashew Dressing
- Smoky Tahini Dressing
- Cashew Lime Crema
- Oil-Free Hummus
I hope you enjoy this vegan mustard dressing recipe, give it a try on my mustard tempeh bowl!Print
This vegan mustard sauce is creamy and simple to put together. It’s sweet, salty, tangy, and oil-free.
- Whisk everything together until smooth.
- Store in an air-tight container in the refrigerator for about a week.
- Prep Time: 10 minutes
- Category: sauces
- Method: whisk
- Cuisine: american
Keywords: buddha bowl mustard sauce, vegan mustard dressing