Looking for a vegan version of honey mustard? Try this quick recipe. Date paste adds just the right amount of sweetness without any added sugar.

By Darshana Thacker Wendel,


  • ½ cup unsweetened applesauce
  • 2 tablespoons Date Paste
  • 2 tablespoons stone-ground mustard
  • 1 tablespoon lemon juice or apple cider vinegar
  • Freshly ground black pepper, to taste


  • In a blender combine the first four ingredients (through lemon juice) and ¼ cup water. Cover and blend until smooth. Season with pepper.
  • Chill, covered, until ready to serve.

Comments (19)

(5 from 10 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

mona arant

While I liked the recipe,mine looked much smoother and not like the pic.

Maureen Secrist

Great flavor. Easy to prepare. Just wondering, how long can I store this dressing in the refrigerator?

Megan Edwards

Hi Maureen, It can be stored in the fridge for five days. Hope you enjoy!

Louise Anker Petersen

Deliciously creamy. I think it’ll be very good with tomatoes. It definitely needs the full 2 tablespoons of mustard.

J Phillips

I used Bragg Apple Cider Vinegar and organic ground mustard. To my surprise, it was very spicy. I will likely cut the mustard amount in half next time.

Katie Franklin

thank you Laura I will look for that

Katie Franklin

Can someone tell me if we are supposed to use powdered mustard? If so it turned out horrible this way. I am wondering if anyone can tell me how they made it so I know what went wrong.

Laura Blue Petric

Katie- I haven’t made this yet but I believe they are referring to the prepared stone ground mustard not powdered ground mustard.


Mine turned out extremely too mustardy! I don’t understand if this recipe means to use this much powdered mustard or if I used the wrong ingredient….


oh so yummy! Standing in the kitchen dipping carrots straight in!


Taste so so good. I used regular mustard & ground some toasted mustard seeds up.


Good and so easy to make. One of my go to dressings.


This was great (and super easy!)! I'd compare it to a honey-mustard. I really enjoyed this dressing and will make it again. Next time I'll probably triple or quadruple the recipe and then store it in a mason jar to use over the next 3-4 days (I eat huge salads, so I use a lot of dressing, LOL!). I didn't have date paste (and didn't have time to make it), so I just used 5 pitted dates (not medjool, which are large dates) and blended until all was smooth (I do have a high-powered blender for the dates).


EDIT: I just made this again! I listened to an old timey 1937 radio clip today that kept advertising Miracle Wip salad dressing, haha, and I decided a little mayo texture/flavor would be great with the particular salad I was having tonight! To do this, simply add 1/2 cup coconut cream. If doubling the recipe, you'll just use one can of coconut milk, and stop pouring once you get to the coconut water part at the bottom. It gives a great, mayo-like consistency when all blended up. When doubled, with the coconut cream added, it makes about 1 quart of dressing. You could probably use almond or soy milk as well, and perhaps a tablespoon or two of cashew butter to make it a little thicker. I'm so thankful and happy to have found this great recipe from FOK! Thanks, FOK Team!! Have fun cooking everyone! :)

Helen Hutton

Can you recommend any particular brands of unsweetened applesauce that you can buy in the UK please - and which shop? Seems hard to get hold of - much more of an American type product but so useful as I see it popping up all over the place in healthy recipes


That stinks, Helen! I hope you were able to find an easy applesauce recipe perhaps? This is a great dressing! If you make a bunch at once, it would worth it for sure!


I make my own! Just blend apples with a little lemon juice. A high-powered blender helps. It’s so delicious.

Judy Lautner

cucumber? There is no cucumber in this recipe.


Used date syrup Yymmy

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.