Sometimes, you just need something creamy and dreamy to spread on your sandwich, marinade your tofu in, or dip your tempeh sticks into. And sometimes, it just has to be honey mustard. I have been making a “honey” mustard vinaigrette for awhile (featured in my upcoming book!) because it tastes great and is super easy to put together. Add the ingredients, whisk and use. Almost perfect – but it’s just not creamy. And like I said, sometimes, you just need a little creaminess in your dipping sauce. Enter the DIY Honey Mustard. It’s creamy, full of that sweet and tangy honey mustard flavor, and can easily be made vegan. The best part – well second best to the whole creamy thing – is that is takes just moments to come together.
DIY Honey Mustard:
1-2 tbsp vegenaise (I use soy free)
1 tsp apple cider vinegar
2 tsp honey or agave or maple syrup
1-2 tbsp yellow mustard
1/2 tsp turmeric
pinch sea salt and black pepper
*optional 1 tbsp water to get to desired thickness
Whisk all ingredients together and you’re finished!
Use as a dressing, dip, sauce, or marinade. I like to use mine for grilled/baked tofu. Hmmm, maybe there is a post for it coming your way soon 😉
Peace and Love,
Jessi
