Vegan Honey Mustard Dressing
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This Vegan Honey Mustard Dressing is the perfect simple & tangy dressing that can go with so many salads and wraps!
This Vegan Honey Mustard Dressing is one of my favorite salad dressings. It is perfectly tangy and the perfect salad dressing for all kinds of salads! To make this vegan there is just one easy swap that we need to make…super simple! This dressing is ready in 5 minutes and is way better than anything you can get in a bottle!
Here’s what you need
Ingredients
- oil – I used avocado oil
- dijon mustard
- apple cider vinegar
- agave – or sub maple syrup
- garlic
- salt & pepper
Equipment
- small blender or food processor
Steps
Step 1: Prepare
Ok, there aren’t really too many steps to this one. First, you just want to round up your ingredients. Most of the ingredients you will likely already have on hand.
The one ingredient I want to take a second to talk about is the dijon mustard. I swear every time I post a recipe with dijon I get at least one comment about it not being vegan. And while, yes, traditional dijon mustard is made with white wine (which is not always vegan), there are SO MANY vegan-friendly ones at the store. Just be sure to check the label. I also have one linked in the recipe below.
Add everything to a small blender or a food processor and blend until smooth. Give it a taste and adjust as needed.
Step 2: Eat or Store
At this point you can add this to your favorite salad. It is great on my Harissa Sweet Potato Salad! It would also be great for a sandwich or wrap!
If you are going to store this, transfer it to an airtight container and keep it in the fridge for 5-7 days. Just be sure to give it a good mix before adding it to a salad.
Need more recipe inspo? Check these out:
Vegan Honey Mustard Dressing
Ingredients
- 1/2 cup oil I used avocado oil
- 4 tablespoons dijon mustard
- 4 tablespoons apple cider vinegar
- 2 tablespoons agave or sub maple syrup
- 2 cloves garlic peeled
- 1/2 teaspoon pepper
- salt to taste
Equipment
Instructions
- Add all of the ingredients to a small blender or food processor. Blend until smooth.
- Taste and adjust the seasonings as needed. Store in the fridge in an airtight container for 5-7 days.
Wonderful recipe! I’ve made it 3 times now and only slightly modify it to taste. I swap 3/4 c sprouted sunflower seeds for the healthy fat instead of the oil and to make it a little thicker, and only use 3T of avc, and add 3T of my homemade bread and butter pickle brine since the seeds don’t provide liquid the way the oil does. Sweet, tangy, and just thick enough to cling to salads. Thanks for what you do and keep up the great work!
So glad you loved it Rich!
Can the oil be eliminated, replaced with water, or reduced?
Unfortunately I don’t have a recommendation on this – I have only ever tried this recipe with oil. You could try my Tahini Mustard Dressing instead:https://www.thissavoryvegan.com/spicy-potato-kale-bowls-with-mustard-tahini-dressing/
Can I leave out the vinegar?
I wouldn’t because it adds great flavor and tang, but that is totally up to you and your taste preferences.