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

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… Recipes Vegan Honey Mustard Dressing European Print Recipe
Serves: 10 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 19 voted )

Ingredients

Dressing

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
pepper

Instructions

Dressing 

  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

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9 comments

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?

Reply
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!

Reply
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

Reply
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?

Reply
Jill Dalton June 9, 2020 - 12:05 pm

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

Reply
Myriah June 9, 2020 - 12:09 pm

Great thanks!

Reply
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!

Reply
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!!!

Reply
Myriah October 15, 2020 - 7:50 pm

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

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