Sweet mustard sauce is like a vegan version of honey mustard sauce – made without honey of course – this vegan sauce can be used as a dressing for salad, as a dip for your favorite veggie nuggets, or you could eve marinate and cook tofu or chickpeas in it. This vegan sweet mustard sauce is an all around dressing made with simple ingredients. The flavor of this vegan honey mustard style dip is equal parts tangy and sweet, an easy to love sauce that even the kids will enjoy. This sauce is creamy and thick, which makes it great for dipping, but with a splash of vinegar, you can easily transform this sweet mustard dip into a vegan-friendly sweet mustard salad dressing.
How to Make Vegan Sweet Mustard Sauce
The first step in making this vegan version of honey mustard dip, is to prepare the cashews. Boil the cashews in a pot of water for approximately 10 minutes. Alternatively, you could soak the cashews in a bowl of water overnight. The reason to boil or soak the cashews is that it softens up the nuts, so when you blend them up, they have a smooth and creamy texture. This step is important, because if we skip over it, you may end up with grainy texture. Next, you simply blend the mustard, cashews, syrup, and remaining ingredients together until smooth, and then refrigerate.
Ingredients in Vegan Sweet Mustard Dip:
Ingredients in this sweet mustard dip, include raw cashews, yellow mustard, dijon mustard, vinegar, water, and agave syrup. This recipe is merely a guideline, and you can easily substitute out ingredients to fit your needs.
Raw cashews in this recipe, give the sauce it’s creamy consistency. If you are allergic to nuts, you can simply omit the cashews and water. You will only end up with a small amount of sauce if you skip the water and nuts, so you may want to double up on all the other ingredients. If you don’t have cashews, but do have raw almonds, that will do the trick too. Boil the almonds, and slide the skins of the nuts before blending them (my kids enjoy helping me peel boiled almonds; it’s a great job for young kids to help out with, just make sure you cool them down first).
You can use more of less of the yellow mustard and dijon mustards, substituting one for the other, tasting as you go.
The Agave Syrup is a great neutral tasting sweetener that is used in this recipe for vegan sweet mustard dip. If you can’t get ahold of agave syrup, maple syrup will work great too. You will notice a stronger maple flavor of course, but maple dijon dip is delicious too!
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- 1/2 Cup Raw Cashews
- 1/2 Cup Water
- 2 Tbsp Vinegar
- 2 Tbsp Agave Syrup
- 1 Tbsp Dijon Mustard
- 2 Tbsp Yellow Mustard
- In a pot of boing water, boil the cashews for 10 minutes. Drain and place the cashews in a high powered blender or food processor.
- Add all of the ingredients into the blender, and blend until smooth and creamy.
- Refrigerate for at least 1 hour.
Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 95mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 2g