Vegan Honey Mustard Dressing

by Jill Dalton

Looking for a delicious, Whole Food Plant Based Oil Free Vegan Honey Mustard dressing that isn’t loaded with refined sugars and that will actually BLOW YOUR MIND? Then this is the recipe for you! We use only whole food ingredients in this recipe and find it is great as a dipping sauce or a salad dressing. Our favorite thing to dip is the Baked Breaded Tofu Squares we make as a bonus recipe in the episode.

Vegan Honey Mustard Dressing

Print Recipe
Serves: 10 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.9/5
( 36 voted )



1/3 cup rolled oats
2 Tbsp hemp hearts
4 Tbsp dijon mustard
8 medjool dates
1 tsp onion powder
1/3 cup white wine vinegar
1/2 cup water

Baked Tofu Squares

1 14oz pkg extra firm tofu
3/4 cup chickpea flour
1/4 cup arrowroot flour
1/4 cup nutritional yeast
1/2 tsp onion powder
2 tsp Braggs liquid amino acids
3/4 cup water
1 1/2 cup almond flour



  1. Add all ingredients to a blender and blend until smooth
  2. If you want it to be less thick add 1/4 cup water
  3. Keeps in fridge for almost a week

Baked Tofu Squares

  1. Preheat oven to 400°
  2. Drain and dry tofu
  3. Cut into squares
  4. Add the chickpea flour, arrowroot flour, nutritional yeast, onion powder and Braggs to a bowl and stir
  5. Add 1/2 cup of the water and stir. Add more if needed to get it to pancake consistency
  6. Add almond flour and pepper to another bowl and stir
  7. Dip each tofu square into the batter and then roll it in the almond flour mixture
  8. Place onto a parchment paper lined  cookie sheet 
  9. Finish all tofu squares and place into oven for 30 minutes or until golden brown
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like


Evan February 16, 2020 - 2:40 pm

The honey mustard really hits the spot! Just the right amount of sweetness. Any way we can get a General Tso sauce?

Cynthia C Dominique March 16, 2020 - 3:26 pm

Just tried the vegan ranch dressing on kake & tomato salad. Just the right blend of tartness, sweetness and creaminess and no unnecessary extra sugars or oils. Homerun!

Eva June 9, 2020 - 10:51 am

I made the honey mustard sauce and I love the taste and the creamy consistency! Thank you very much for the wonderful recipe. Greetings from Hamburg Germany Eva

Myriah June 9, 2020 - 11:14 am

I just got a large bag of raisins to use in making some of your other dressings. How would that compare to use for sweetness in this dressing instead of dates?

Jill Dalton June 9, 2020 - 12:05 pm

I would start with 3/4 cup raisins and add more if you want it sweeter. =)

Myriah June 9, 2020 - 12:09 pm

Great thanks!

V Blanchard August 25, 2021 - 3:26 pm

I only used 3 Medjool dates and the dressing satisfied a person in my family who has a sweet tooth. Because who wants to eat one Medjool date every time you have a salad. 3 medjool is plenty. Thank you so much Jill for this non nut based dressing.

Jennifer June 23, 2020 - 12:55 pm

This is amazing. I only used 6 dates because they were jumbos, but it’s perfect. So good!

Kate October 15, 2020 - 11:17 am

Honey Mustard has been my “go to” dressing since I was a kid. Tried others, but always come back to Honey Mustard. I am very picky with my Honey Mustard dressing, but I thought I would just give this a try. Easy to make and way healthier than store bought…..most of all YUM! This is truly an excellent dressing….not runny, just the right amount of sweetness and tang. Jill…you are an amazing food scientist for sure and we appreciate your brilliance!!!

Myriah October 15, 2020 - 7:50 pm

I also like how it thickens because then I use it as a sandwich spread. So tasty 😋

Natasha Marie July 15, 2021 - 6:57 pm

I just made this dressing and it was absolutely brilliant. I substituted apple cider vinegar and I used 1 cup of water as I wanted a thinner dressing and it turned out just awesome!!!! This dressing is a total game changer. Thank you!!!

Natasha Marie July 30, 2021 - 10:49 pm

Ok I’m back to add another review because I’ve made a couple of adjustments to this wonderful recipe to suit my palette. I followed the recipe as you’ve published it and then also added: a pinch of salt and 300g of silken tofu. The tofu is tasteless so blends in beautifully, it also makes the dressing even more creamy and bulks up the recipe so I can slather it on my salads over 4 days. Delicious!

Ilona Sziling August 4, 2021 - 6:41 am

About the chickpea flour – can I replace it with say buckwheat or oat one? Or any other suggestions if one is short od chickpea flour?

Jill Dalton August 4, 2021 - 9:53 am

That is a good question. I haven’t tried any substitutes for this recipe. I would try either the buckwheat flour or maybe almond flour.


Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: