Spicy Brown Mustard Dressing (Vegan)

The dressing uses tamari which gives the sauce an umami flavor, maple syrup for a little sweetness, and spicy brown mustard and apple cider vinegar for a tangy flavor.  The tahini thickens the dressing, giving it a creamier consistency.

This vegan mustard dressing was made for my mustard tempeh bowl with sweet potatoes, kale, avocado, apple, and baked tempeh.  The dressing has a strong assertive flavor to coat bitter greens like kale but would go great on many grain bowls or vegan Buddha bowls.   

For another vegan mustard dressing, try vegan honey mustard that uses Dijon mustard and maple syrup. It works great as a dip or thin it out with water to make a dressing. For more vegan dressing recipes, check out our post for oil-free salad dressings.

Recipe features

• Easy and quick to make!
• Dairy-free, plant-based, vegan, oil-free!
• Great on kale salads or grain bowls!

Substitutions

• 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.

Tips

• Stir the tahini before measuring.
• If you prefer a thinner consistency, add a splash of water to thin the dressing out.
• Use 2 tablespoons of tamari for a sweeter sauce, or use 3 tablespoons of tamari for a more savory sauce.

How to make a spicy brown mustard dressing

1. Measure out all of the ingredients.
2. In a medium bowl or liquid measuring cup, whisk all of the ingredients together until smooth.
3. Taste and adjust if needed.

Storage

The mustard dressing is great for meal prep.  Store a batch in an airtight container for about a week in the refrigerator.

Serving suggestions

With just a few simple ingredients this vegan mustard dressing can be whipped up in about 5 minutes. It's very versatile and can be used as a dressing for Buddha bowls or kale salads.

• Try it on a mustard tempeh Buddha bowl, with sweet potatoes, apples, avocado, and tempeh.
• Use it for Buddha or grain bowls.
• Drizzle on a kale salad with sweet potatoes instead of tahini herb dressing.
• Add it to a salad with hearty greens like kale.
• Add it to roasted Brussels sprouts, cauliflower, or broccoli.

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