Description
This easy vegan honey mustard is made with no mayo and is oil-free. Use it as a dip for fries, veggies, or as dressing. It’s sweet, tangy, and creamy!
Ingredients
- 1/4 cup raw cashews, soaked and drained
- 1/4 cup dairy-free unsweetened plain yogurt
- 1/4 cup maple syrup
- 1/4 cup Dijon mustard
- 2 teaspoons apple cider vinegar (depends on your dijon mustard)
- Pinch of cayenne pepper, optional
Instructions
- Before blending see the note below for dijon mustards.
- Blend the soaked and drained cashews with yogurt, maple syrup, dijon mustard, and cayenne pepper (if using) together until smooth. Taste before adding the apple cider vinegar.
- Adjust to your preferences, more maple syrup, dijon mustard, or vinegar.
Notes
Either soak the cashews overnight or use a quicker soaking method. Boil water and pour it over the cashews in a heat-proof container and soak them for 15-20 minutes.
If it thickens up too much after being chilled in the fridge, add a splash of water to thin it out.
While testing some brands I tried that were made with vinegar were much milder than those made with white wine. So if your brand of dijon mustard is made with vinegar, you’ll probably want to add the apple cider vinegar for more tang and sharpness. If your brand is made with white wine, mix the cashews, yogurt, mustard, and maple syrup together first. Taste, then add more maple syrup or apple cider vinegar, if needed.
- Prep Time: 5 minutes (plus soaking time)
- Cook Time: 0 minutes
- Category: dip, sauce
- Method: blender
- Cuisine: american
