My partner gave me a challenge: to make a dip that would go well with her delicious tofu nuggets. So I came up with a vegan version of the classic honey mustard sauce, and let me tell you, the whole family loved it!
📝 Ingredients for this vegan honey mustard
To make this sauce, I used the following ingredients:
- 50 grams of unsweetened soy drink
- 75 grams of sunflower oil
- 1 clove of garlic
- 1 tablespoon of lemon juice
- 2 tablespoons of Dijon mustard
- 2 tablespoons of yellow mustard (I used the one with seeds, but you can go with regular mustard)
- 2 tablespoons of maple syrup (plant-based honey alternative)
- A sprinkle of black pepper and salt.
I opted to use an unsweetened soy drink for its neutral taste and texture. The lemon juice added a fresh, tangy flavor, while the sunflower oil helped emulsify the sauce, giving it that creamy texture.
For the mustards, I used a combination of Dijon and yellow mustard, offering a complex, piquant flavor. The maple syrup finally added a touch of sweetness to balance out the acidity. And towards the end, I added a pinch of black pepper for some warmth and spiciness, and also a pinch of salt.
👨🏻🍳 How to make this vegan honey mustard
To make this sauce, I started by combining all the ingredients in a small food processor (but If you don’t have a food processor, you can always use a hand blender to achieve the same result. Just make sure you use a tall container so the content doesn’t spill off when blending).
I then blended the ingredients until they formed a smooth, creamy base, akin to a mayonnaise, but slightly more liquid.
Additionally, if you’d like your sauce to be thicker, I recommend placing it in the fridge for one or two hours. It should suffice to get that thicker consistency going!
💬 Frequently asked questions
What else can be used as a vegan substitute for honey?
Agave syrup is another option that gives a honey-like sweetness. There are other syrups, such as date syrup or brown rice syrup, but as I’ve never tried them, I don’t know if they would go well with this particular recipe.
How long does this sauce last when stored in the fridge?
If stored in an airtight container, it should remain safe to consume for about 1 to 2 weeks. However, check for any signs of spoilage before consuming, such as an off smell or appearance.
Vegan Honey Mustard
Equipment
- 1 Food processor (affiliate link)
Ingredients
- 50 grams of unsweetened soy drink
- 75 grams of sunflower oil
- 1 clove of garlic
- 1 tablespoon of lemon juice
- 2 tablespoons of Dijon mustard
- 2 tablespoons of yellow mustard with seeds, optional
- 2 tablespoons of maple syrup
- A sprinkle of black pepper and salt.
Instructions
- Place all the ingredients in a small food processor.
- Blend until you obtain a smooth, creamy, yellow sauce.
- You now have a delicious vegan honey mustard to dip in your favorite snacks!
Notes
- If you don’t have a food processor, you can always use a hand blender to achieve the same result. Just make sure you use a tall container so the content doesn’t spill off.
- Leaving the sauce in the fridge for an hour or so makes it a little thicker, with a more dip-like texture.
🌟 Enjoyed this recipe? I’d love to hear about it!
I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!
Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.
