Our creamy homemade honey mustard dressing is great on salad and doubles as a dip for your favorite veggies or chicken strips. Unlike many packaged honey mustard dressings, our recipe is soy free and egg free (as well as dairy free)!

One of my goals this year is to add more fruits and veggies back into my diet, and admittedly it’s so much easier to do this when I have a delicious dressing to dip my carrots and cucumbers in, like this honey mustard dressing.
And let’s be honest, it’s my favorite way to eat chicken strips, too 🙂
Many commercial honey mustard dressings contain eggs and soy thanks to the mayo that is in the dressing to add creaminess. I love thick and creamy honey mustard, so I decided to make our own version that is soy free and egg free.
Why you’ll love this recipe
Our honey mustard dressing recipe is so creamy and thick, it’s great for salads but also doubles as a dip as well! I love baby carrots and sliced cucumbers dipped in this honey mustard, it’s borderline addicting (a great way to get more veggies in!).

Since you’re making it at home, it’s easy to customize it for your individual food allergies and flavor preferences. If you want a sweeter dressing or a more tart dressing, it’s super easy to adjust this to your tastes!
How to make homemade creamy honey mustard dressing
To make this honey mustard dressing, you’ll add everything to a small bowl or jar and whisk it together, that simple!
You can adjust everything to taste in this recipe:
- If you want a more tart and bolder dressing, reduce the honey and increase the mustard. Starting with 1 teaspoon less honey and 1 teaspoon more mustard is a good start and you can adjust from there. We made our first batch this way and it’s good, too!
- Adding a little more apple cider vinegar is great for extra tartness without increasing the mustard if you don’t want to increase the bitterness (the mustard can lend some bitterness).
- I love the addition of garlic powder and onion powder in this honey mustard dressing, but if you prefer to keep it simple, you can skip those and stick with the salt and black pepper.
- This dressing will thicken up as it sits in the fridge, so if it’s too thick to drizzle on your salad, you can thin it out a bit with a splash of water (don’t add too much though!).

If you’d like to reduce the fat and calories in this dressing, you can swap half the mayo with a dairy-free sour cream or a dairy free plain coconut yogurt.
Soy free mayo options for this dressing
For this recipe, we used the Best Foods/Hellmans plant-based mayo, which is soy free and egg free.
Best Foods and Hellmans are the same company, the name you’ll see on their products will depend on your region. So the Hellman’s plant based mayo and the Best Foods plant based mayo should have identical ingredients.
Finding a soy free and egg free mayo can be tough, so here are a few of our recommendations:
- Just Mayo (used to be my favorite but the taste has changed since they relaunched)
- Only Plant Based! Vegan Mayonnaise (I haven’t tried this one yet)
- Chosen Foods Vegan Mayo (also one we haven’t tried yet)
- Follow Your Heart Veganaise (some varieties have soy and some do not, check the labels for each. At the time of writing this, the avocado oil, soy free, and chipotle varieties do not have soy in the ingredients)
- Sir Kensington vegan mayo (not our favorite, but some people love it!)
- MNMLST vegan mayo (we haven’t tried this one yet)
If you can have eggs, you can use a regular paleo mayo (such as Primal Kitchen, Chosen Foods, or Sir Kensington), or homemade mayo.

Check out our other dairy free salad dressing recipes:
- Creamy Dairy Free Ranch Dressing (a family favorite!)
- Creamy Lemon Dressing

Easy Creamy Honey Mustard Dressing (Soy Free)
Ingredients
- ¾ cup soy free and egg free mayo (we used the Hellmans/Best Foods plant based mayo)
- 2 Tablespoons honey
- 2 Tablespoons spicy brown mustard
- ½ to 1 teaspoon apple cider vinegar (depending on how tart you want your dressing)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Additional salt, onion powder, and garlic powder to taste (optional)
Instructions
- In a medium sized bowl, whisk together all of the ingredients until smooth.
- You may have to slightly warm up your honey for easier mixing. Make sure you only slightly warm it up, and don't mix it into the mayo hot. It doesn't take much to warm up honey, you can run your container under hot water until it softens or pop it in the microwave in a small dish for just 10 seconds (that's all it takes!).
- This dressing is slightly more sweet and less tart, however if you want it less sweet and more tart, you can reduce the honey and add a bit more mustard or add a little more apple cider vinegar.
- Store in a jar or container in the fridge for 1-2 weeks.
- This dressing will thicken up in the fridge overnight, so if your dressing thickens up a lot and you want it thinner to drizzle over your salad, you can just add a little water to it (it won't take much water to do this, don't add too much).
Notes
Nutrition


Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.