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.
Ingredients in honey mustard
- Low-fat eggless mayonnaise
- ground mustard
- Dijon mustard
- honey or Bee-Free honey
- lemon juice
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.
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.
*Originally published October 2014.
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
Honey Mustard Recipe | Egg & Dairy-Free
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.
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 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
Instructions
Honey Mustard
- 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.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Thank you!
Nutrition Information:
Yield: 8Amount Per Serving: Calories: 55Total Fat: 1.8gCarbohydrates: 6gFiber: .2gProtein: 4.2g
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.
Plant-Based Vegan Starter Kits $27
jodi
Saturday 23rd of April 2016
Could you freeze this sauce in an ice cube tray and then pop out a cube or two to defrost and use as needed??
EatPlant-Based.com
Saturday 23rd of April 2016
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! :)
Anne
Wednesday 20th of April 2016
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?
Jay
Sunday 3rd of January 2021
@Anne, so just make 1/4 of the recipe ;)
EatPlant-Based.com
Wednesday 20th of April 2016
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.
EatPlant-Based.com
Tuesday 19th of April 2016
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.