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vegan honey mustard dressing in a small glass jar on a marble counter with a salad in the background.

Vegan Honey Mustard Dressing

Mimi Council
This Vegan Honey Mustard Dressing tastes exactly like the real thing, but it has no honey and no sugar! Use this Vegan Honey Mustard Dressing on salads or as a dipping sauce for your favorite veggies or snacks.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Ingredient
Cuisine American
Makes 4 servings
Calories 269 kcal

Equipment

  • Mixing Bowl
  • Whisk

Ingredients
  

  • ½ cup extra virgin olive oil
  • ¼ cup coconut milk
  • 2 teaspoons spicy brown mustard
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon fine sea salt

Instructions
 

  • In a medium bowl, add the olive oil, coconut milk, spicy brown mustard, apple cider vinegar, and sea salt. Whisk together until the mixture is uniform.
  • Use on salads or as a dip or marinade.
  • Store in an airtight container in the fridge for up to 2 weeks.

Notes

Tips
  • Whisk together to combine ingredients well.
  • Feel free to use another kind of dairy free milk, almond or oat milk also works. But, the coconut milk will give it a sweeter flavor (more similar to traditional honey mustard, which is why I use it here).
  • You can use another kind of oil, avocado oil or even sunflower or canola oil work. I prefer EVOO as it's seed oil free.
  • This dressing is thick, like honey mustard salad dressing should be. But, but if you want a thinner dressing, you can add water until you get desired consistency. Start with 1 teaspoon and go from there.
  • Store in an airtight container in the fridge for up to 2 weeks. I like to use a mason jar so it has a lid, this way you can shake it up as it can separate.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 269kcalCarbohydrates: 1gProtein: 0.4gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 321mgPotassium: 37mgFiber: 0.1gSugar: 0.05gVitamin A: 2IUVitamin C: 0.2mgCalcium: 5mgIron: 1mg
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