Vegan Honey Mustard


One of my favorite dipping sauces way back in the day was honey mustard.  As a vegan, I haven’t been able to enjoy this sauce until recently when I decided to make my own recipe. 

What I like about this recipe is that it contains simple, natural ingredients.  For the “honey” sweetness, I like to use Medjool dates.  The almond butter may seem like an unusual addition, but trust me when I say that this sauce is bomb!

I used it as a salad dressing, but I would love to try it with homemade sweet potato fries or collard wraps.  If you love honey mustard, then you will love this vegan alternative!



  • 1/2 cup almond butter (unsalted)
  • 1/2 cup yellow mustard
  • 3 pitted Medjool dates
  • 5 garlic cloves
  • Juice of 1 large lemon
  • Water 


  1. Add all ingredients to a food processor.
  2. Add a water (add more for a thinner consistency, add less for a thicker consistency)
  3. Blend until smooth
  4. Pour into a glass jar to store

I think it should last at least a couple of days in the refrigerator.  I usually use mine up within a couple of days.

Be happy. Be healthy. Be the best you possible.

Love Always,


Tanika Monique

Always & Forever

Forever & Always 


4 thoughts on “Vegan Honey Mustard

    • tanikarichardson

      Thanks for your comment. Hopefully one day we can get to the point where we only by these ingredients in glass jars. This is a process, and I’m learning as I go.


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