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 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.
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Ingredients in honey mustard
Is honey vegan?
Many different opinions avail, 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.
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
Egg-free vegan mayo option
One of the things that makes this recipe possible is the Easy Eggless Low-Fat Mayo. Traditional mayonnaise is full of eggs and oil. And unfortunately, store-bought mayo options–though they are vegan–are certainly not healthy. They contain lots of artery-clogging oil and loads of fat.
Thankfully, there is a better option with my low-fat mayo version, and it’s so easy to make with a handful of ingredients and a blender.
The main ingredient is tofu, but other options are available for those avoiding soy. Links included in Tips section below.
How to make honey mustard sauce
This honey dijon sauce is so easy to make that even kids can do it.
Simply combine all the 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 oil-free french fries too!
It really is that simple to prepare this sauce, and it can be made in just a few minutes flat!
Tips for making honey mustard sauce
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.
This recipe can be turned into a honey mustard vinaigrette for salads by simply adding approximately 1 tsp of apple cider vinegar.
I love to make fresh tomato sandwiches and spread this sauce on my bread slices and add a little salt and pepper. Yum!
If you need a soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.
A recipe that I use this Honey Mustard Sauce in regularly is Mary McDougall’s, wife of Dr. John McDougall, Rainbow 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.
What are the health benefits of soy?
This honey mustard recipe does call for tofu which contains soy, but there are great health benefits in tofu.
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This short video will explain the benefits of soy.
Other great vegan sauces to try
- 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 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
- In a medium bowl, whisk together all ingredients, including mayo, until smooth.
Eggless Lowfat Mayo
1. Open tofu package and drain any water. If using shelf-stable
tofu, there won't be much water. For the refrigerated tofu, you'll need to
drain and then press all water out.
2. Add the rest of the ingredients and puree until smooth and creamy. Keeps in the refrigerator for about 10 days.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 55Total Fat: 1.8gCarbohydrates: 6gFiber: .2gProtein: 4.2g
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