Vegan Honey Mustard Dressing

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Vegan Honey Mustard Dressing

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.
5 from 3 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Salad Dressing
Cuisine American
Servings 10 people
Calories 254 kcal



Baked Tofu Squares



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

Baked Tofu Squares

  • Preheat oven to 400°F
  • Drain and dry tofu
  • Cut into squares
  • Add the chickpea flour, arrowroot flour, nutritional yeast, onion powder and Braggs to a bowl and stir
  • Add 1/2 cup of the water and stir. Add more if needed to get it to pancake consistency
  • Add almond flour and pepper to another bowl and stir
  • Dip each tofu square into the batter and then roll it in the almond flour mixture
  • Place onto a parchment paper lined cookie sheet
  • Finish all tofu squares and place into oven for 30 minutes or until golden brown


Calories: 254kcalCarbohydrates: 30gProtein: 11gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 100mgPotassium: 318mgFiber: 5gSugar: 15gVitamin A: 52IUVitamin C: 0.1mgCalcium: 77mgIron: 2mg

18 thoughts on “Vegan Honey Mustard Dressing”

  1. Cynthia C Dominique

    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!

  2. 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

  3. 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?

      1. 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.

  4. 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!!!

  5. Natasha Marie

    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!!!

  6. 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!

  7. 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?

    1. 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.

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