Honey Mustard Sauce
This Honey Mustard Sauce recipe is completely egg-free and dairy-free. It’s low-fat and easy to make with only 5 ingredients. Great as a salad dressing, sandwich or wrap topping, and even on baked potatoes.
There are so many uses for this homemade honey mustard sauce! It’s even terrific drizzled over veggie grain bowls to add a perfect tangy-sweet flavor. Dip chunks of crispy baked tofu into a little bowl of it to spice things up a bit. We use it to make these honey mustard cauliflower wings that are out of this world!
Reasons you will love this sauce
- Creamy & Flavorful – This dairy-free and egg-free honey mustard sauce delivers a perfect balance of tangy and sweet flavors, making it a delicious condiment for salads, sandwiches, and dipping.
- Healthier Alternative – Enjoy the rich taste of honey mustard without the guilt; this sauce is made without dairy or eggs, offering a lighter option that’s kinder to your health.
- Easy to Make & Customize – With just a few simple ingredients, you can whip up this sauce in minutes and easily adjust the sweetness or tanginess to suit your taste.
- Versatile Usage – Use this honey mustard sauce as a dressing, marinade, or dip, making it a versatile addition to a variety of plant-based dishes.
Ingredients you will need
- Mayonnaise- I have a low-fat eggless mayonnaise that makes this sauce be completely oil-free and much lower in calories.
- Ground mustard- Provides a sharp, tangy flavor that complements the sweetness of the honey, creating a balanced and flavorful sauce. Its natural heat adds depth to the sauce, enhancing its overall taste and making it a versatile condiment for various dishes.
- Dijon mustard- Offers a smooth texture and a nuanced, tangy flavor that elevates the sweetness of the honey.
- Honey- Adds natural sweetness that balances the tanginess of the mustard, creating a deliciously harmonious flavor. Additionally, honey contributes a rich, smooth texture that enhances the overall mouthfeel of the sauce. Bee-Free honey is an option to make this sauce completely vegan.
- Lemon juice- Creates a bright acidity that enhances the overall flavor, balancing the sweetness of the honey and the tanginess of the mustard.
Is honey vegan?
Many different opinions are available, but the fact is that honey comes from an animal, and so it is not considered vegan by the Vegan Society. However, many plant-based folks do still eat it because they say that honey is made from nectar that bees collect from flowering plants.
The good news is that this honey mustard recipe can be enjoyed by both vegans and plant-based folks because there is a delicious vegan option called Bee-Free Honee, and it is available on Amazon.
Tips & Suggestions
- Sweetener- There are a couple of other sweeteners that can be used instead of honey (or Bee Free Honey) and those are agave nectar and maple syrup. These will change the flavor of the honey mustard a bit but are still terrific.
- Vinaigrette- This recipe can be turned into a honey mustard vinaigrette for salads by simply adding approximately 1 tsp of apple cider vinegar.
- Spread- I love to make fresh tomato sandwiches and spread this sauce on my bread slices and add a little salt and pepper. Yum!
- Soy-Free option- If you need a soy-free mayo, try this cashew mayo from Shane & Simple.
How to make honey mustard sauce
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Make the homemade vegan mayo first. Open the tofu package and drain any water.
If using shelf-stable tofu, which is my preference, there won’t be much water. For the refrigerated tofu, you’ll need to drain and then press all water out.
STEP #2: Add the mayo ingredients and puree until smooth and creamy.
You will only need a 1/2 cup of this mayo for the honey mustard sauce. Store leftovers in the refrigerator for about 10 days. Use it on sandwiches, wraps, and other recipes.
STEP #3: Combine a half-cup of the mayo and all of the honey mustard sauce ingredients in a bowl and whisk until smooth.
STEP #4: Then, it’s ready to be served on garden salads, pasta, bean salad, wraps, and sandwiches. I vote for dipping crispy oil-free french fries too!
A recipe that I use this Honey Mustard Sauce in regularly is Mary McDougall’s, wife of Dr. John McDougall, Rainbow Bean & Rice Salad. It is an amazing dish and includes an assortment of beans, rice, and veggies. So it’s completely filling, whether eaten as a main dish salad or in a lettuce wrap.
*Originally published October 2014.
Frequently Asked Questions
Yes, you can use maple syrup, agave nectar, or date syrup as a vegan alternative to honey, while still achieving a deliciously sweet and tangy flavor.
You can easily adjust the sweetness by adding more honey or its substitute to taste, depending on your preference for sweetness in the sauce.
Yes! To add some heat, consider mixing in a pinch of cayenne pepper, a splash of hot sauce, or using spicy mustard instead of Dijon for a bolder flavor.
When stored in an airtight container, the sauce typically lasts about 1-2 weeks in the refrigerator. Be sure to give it a good shake before using, as separation may occur.
More Plant-Based Sauce Recipes
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
Honey Mustard Recipe
Ingredients
- 1/2 cup low-fat eggless mayo recipe below
- 1 teaspoon prepared yellow ground mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey Bee Free Honee is a great option
- 1/2 tablespoon lemon juice
Low-Fat Eggless Mayo
- 1 12-14 oz pkg silken tofu, drained
- 1 tablespoon healthy sweetener I use sucanat unrefined sugar or agave nectar
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1.5 tablespoons Dijon mustard
- ¼ teaspoon fine sea salt
Instructions
Honey Mustard
- Combine a half-cup of the mayo and all of the honey mustard sauce ingredients in a bowl and whisk until smooth. Then, it's ready to be served on garden salads, pasta, bean salad, wraps, and sandwiches. I vote for dipping crispy oil-free french fries too!
Eggless Lowfat Mayo
- Open the tofu package and drain any water. If using shelf-stable tofu, which is my preference, there won't be much water. For the refrigerated tofu, you'll need to drain and then press all water out.
- Add the mayo ingredients and puree until smooth and creamy. You will only need 1/2 cup of this mayo for the honey mustard sauce. Store leftovers in the refrigerator for about 10 days. Use it on sandwiches, wraps, and other recipes.
Video
Notes
- Sweeteners- There are a couple of other sweeteners that can be used instead of honey (or Bee Free Honey) and those are agave nectar and maple syrup. These will change the flavor of the honey mustard a bit but are still terrific.
- Vinaigrette- This recipe can be turned into a honey mustard vinaigrette for salads by simply adding approximately 1 tsp of apple cider vinegar.
- Spread- I love to make fresh tomato sandwiches and spread this sauce on my bread slices and add a little salt and pepper. Yum!
- Soy-Free option- If you need a soy-free mayo, try this cashew mayo from Shane & Simple.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Could you freeze this sauce in an ice cube tray and then pop out a cube or two to defrost and use as needed??
Hi Jodi, in my experience, sauces made with tofu change consistency some after freezing. I think a better idea would be to only make a half-batch, and use the other half of tofu in a dish such as stir fry. That way, you’ll have a fresh, smooth honey mustard sauce (but not too much of it) and a great meal! Win-Win! 🙂
The eggless mayo sounds good but even if I made half the recipe I’d never use it up in 2 weeks.
Do you know how it would hold up in the freezer and then defrosted?
Would a blender work as well as a food processor?
I think a good idea would be to only make half the recipe at a time. The other half-block of the tofu could be used for something else, such as stir fry or breakfast scramble.
@Anne, so just make 1/4 of the recipe 😉
Honey Mustard Sauce–
Ingredients:
1/2 cup *low-fat eggless mayo (recipe below)
1 teaspoon prepared yellow ground mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice
Mix well and serve.
Low-Fat Eggless Mayo–
Ingredients:
1 pound silken tofu
1 tablespoon healthy sweetener (I use sucanat unrefined sugar or agave nectar)
1 tablespoon red wine vinegar or fresh lemon juice
1 1/2 tablespoons Dijon mustard
¼ teaspoon fine sea salt
Remove water and drain tofu.
Scrape the tofu into a food processor. Add the rest of the ingredients and puree until smooth and creamy. Keeps in the refrigerator for about 2 weeks.