Tangy, sweet, and perfectly creamy vegan honey mustard. It tastes like the real deal, but it's healthier, protein-packed, low in fat, and drool-worthy.
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
Make sure to run the blender a little extra to get a smooth texture, without 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 water or vinegar.Keep leftovers in the fridge for up to 4 days or freeze them in small airtight containers for up to 3 months. This vegan honey mustard recipe makes approx. 1.5 cups of sauce. The nutritional information represents a serving of approx. 2 tablespoons.