Tangy, sweet, and perfectly creamy vegan honey mustard. It tastes just like the real deal, but it’s the healthiest version you ever try! It’s protein-packed, low in fat, and absolutely drool-worthy.
This recipe was originally published in February 2021. It has been updated for content and photos.
The main ingredient? BEANS!
Yup, you read that right. But if you keep that little secret to yourself, no one will guess! 😉
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Why you’ll love it
- It’s the perfect combo of tangy and sweet that you’d expect from a non-vegan honey mustard sauce.
- Simple to make with little to no prep involved. No soaking, peeling, or chopping is required.
- Ready in JUST 5 minutes!! That includes getting the ingredients out of your fridge and pantry.
- Just 4 common ingredients are needed! Nothing weird about it!
- Actually healthy!! A dip so healthy you can use it for all-the-things! 🥳
Ingredients
Here’s what you’ll need to make this healthy vegan honey mustard.
- Beans: White cannellini beans make up the base of our honey mustard dressing. They’re creamy and result in a great texture.
- Mustard: Use prepared yellow mustard.
- Maple syrup: For sweetness to balance out the tang, and our vegan honey alternative for this salad dressing. It has the sweetness of honey, without stealing food from the bees.
- Spices: Salt and garlic powder add a little extra flavour, but feel free to adjust to your taste. You may also add a touch of onion powder if you’d like.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything to your blender.
Process until completely smooth.
That’s it!!
It doesn’t get simpler than this!
So, if you’ve been missing this tangy-sweet flavour, but want a healthy version, you HAVE to try this vegan honey mustard dressing!
Substitutions
- For the beans, you may sub with another white bean variety if you don’t have cannellini on hand. Great Northern, navy beans, or even butterbeans are all great options for this sauce.
- If you want a spicier vegan honey mustard, use Dijon mustard instead of yellow mustard to kick it up a notch. (Or a mix of both.)
- For the maple syrup, you may use date syrup, agave, or another liquid sweetener, if you prefer.
- If you want extra tang, add a tablespoon or two of lemon juice, white wine vinegar, or apple cider vinegar.
What to use it with
So many ways to enjoy this vegan mustard sauce. Here are some ideas for you:
- Spread it into burgers, wraps, or sandwiches.
- Use as a dip for fries and sweet potato fries.
- Drizzle some on a fresh green salad.
- Dunk your pizza crusts or vegan nuggets.
- Toss with veggies before roasting.
- Spread it over grilled veggies like portobellos, zucchini, eggplant or tomatoes!
Storage
Keep it refrigerated in a sealed container. It will stay fresh for up to 5 days.
If you know you won’t consume it all, separate some into small (individually portioned) containers and freeze them for up to 3 months. Make sure to use freezer-safe, airtight containers.
Expert Tips
- Make sure to run the blender a little extra to get a smooth texture, without any graininess.
- Adjust the consistency to your liking. I prefer my honey mustard a tad thicker, but if you want it thinner, add 1-2 tablespoons of filtered water or vinegar.
More delicious vegan dips and spreads
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup white cannellini beans cooked or canned
- ½ cup yellow mustard
- ¼ cup maple syrup
- ¼ teaspoon sea salt or to taste
- ¼ teaspoon garlic powder optional
Instructions
- Add everything to your blender and process until smooth and creamy.
- Serve as a dipping sauce for fries or pizza, as a spread in sandwiches and burgers, or use it to dress a green salad.
Notes
Nutrition
FAQ
The short answer is no. Honey is not considered vegan, since it is made by bees, and bees require the honey they make to survive the winter months.
Most brands of honey mustard are dairy-free and gluten-free. However, if you want a vegan option, honey is not vegan-friendly.
No. Generally, honey mustard does NOT contain any eggs, making it safe to consume for those with egg allergies.
Kim says
I am new to your site, made this honey mustard dip for my home made pretzels and it was very delicious! Your recipes look amazing 🙂 Can’t wait to try some more, thank you! Sincerely, Kim W.
Rosa says
Thrilled you enjoyed it, Kim. Glad to have you here! 🙂
Cherrie says
I can taste it in My mouth and feel the smooth greatness just from watching this video. Thank you Healthy kitchen. I’m making it tonight. Yummy.
Elcee says
Rich, creamy with a nice balance of sweet and tart. I used a blend of Kosciusko brown spicy mustard and dijon, with a dash of apple cider vinegar and garlic powder. Cannellini beans are the ticket!
Rosa says
So glad you enjoyed it, Elcee! 🙂
Nancy W. says
Needed a sauce to put on green beans, and I thought this Vegan Honey Mustard would do the trick. I was so right! 🙂 I loooove that this recipe uses white beans as the base – awesome way to sneak in more beans! I only had Dijon mustard on hand, so that’s what I used – and it was sooo yummy. Didn’t have the traditional bright yellow color, but we’re all about the taste – which was magic! I did use the optional garlic powder and just a bit of rice vinegar. Thanks for yet another amazing recipe!
Rosa says
So glad you enjoyed it Nancy, and as always, thanks very much for taking the time to leave a review. 🙂
Carol Ann McCollum says
I was surprised to see that this recipe for Honey Mustard contains no mustard! What is an actual serving size? At the top of the recipe it says that it makes servings… The nutritional info doesn’t give the actual size of a serving.
Rosa says
Hi Carol, it does indeed contain mustard. Mustard is the second ingredient listed in the recipe. I’ve added a note on the serving size, which is approx. 2 tablespoons. Hope you enjoy. 🙂
CAROL A MCCOLLUM says
Oh… good grief… I meant honey…. I meant I was surprised that your recipe for Honey Mustard contains no HONEY!!
Rosa says
Ah yes, I didn’t include honey in order to make this one vegan. 🙂
Barb says
There are many recipes on your site that I want to try, but I had just cooked great northern beans when I saw this recipe and had maple syrup on hand, so chose this one.
It is so delicious! I put it on my salad and it tasted very good. My son’s favorite dressing/sauce is Honey Mustard, so I can’t wait for him to try it when he visits next month.
Thank you for your recipes!
Rosa says
My pleasure Barb! Thanks so much for taking the time to leave a review. 🙂
Lynn says
I made this recipe immediately after seeing it on FB. It is so delicious. I used it as a dressing on an arulaga salad, with air fried potatoes. I love that it’s made with beans instead of cashews.
Rosa says
Thrilled you enjoyed Lynn. Thanks so much for the review. 🙂
Sandy says
Wow Rosa this is brilliant!! I love that it’s made with beans. So tasty, I used some on a bowl with rice and chickpeas and it was delicious. I’ll try it with fries next. Thank you!
Rosa says
Aww thanks so much Sandy! So happy that you enjoyed it.