Raw Vegan Homemade Mustard

Share

raw vegan homemade mustard blender
I’ve been testing several recipes that require the use of mustard lately, so I thought, why not do a raw vegan homemade mustard recipe to use in them? Making your own homemade mustard is much easier than it sounds. It is simple, using minimum ingredients with no additives, and best of all it is super fresh! It will take about a week because it needs some time to allow the flavors to marry. But the actual steps are very easy, so let’s get cracking!

Soak the mustard seeds in water for 6 hours, then rinse well and drain.

raw vegan homemade mustard
Then, soak the drained mustard seeds, this time in apple cider vinegar for a couple of days.

raw vegan homemade mustard
Once the apple cider vinegar soak is done, place the whole thing, including the apple cider vinegar into the blender. Add turmeric, maple syrup, and salt and blend until smooth.

raw vegan homemade mustard
Transfer the fresh-made mustard into a sterilized air-tight jar. Close the jar up and let it sit for an entire week in the refrigerator.

raw vegan homemade mustard
After a week, the mustard will mellow out and its sharpness will round some, making it ready to be eaten. It’s great on my raw vegan onion flax crackers with your choice of veggies. Fresh, homemade mustard is something far too easy not to make for yourself!

raw vegan homemade mustard

Raw Vegan Homemade Mustard
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 15
Ingredients
  • ½ cup mustard seeds
  • 1 cup apple cider vinegar
  • ¾ teaspoon turmeric
  • 1½ teaspoons maple syrup
  • ¼ teaspoon salt
Instructions
  1. Soak the mustard seeds in water for 6 hours, then rinse well and drain.
  2. Soak the drained mustard seeds in apple cider vinegar for a couple of days.
  3. Place the seeds and apple cider vinegar into the blender. Add the turmeric, maple syrup, and salt and blend until smooth.
  4. Transfer the mustard into a sterilized, air-tight jar and let it sit for a week in the refrigerator. Then it will be ready to use.
Notes
Store in the refrigerator. Keeps for 1 month.

Trackbacks

Leave a Reply

Your email address will not be published.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

Rate this recipe: