Raw Vegan Homemade Mustard
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 15
- ½ cup mustard seeds
- 1 cup apple cider vinegar
- ¾ teaspoon turmeric
- 1½ teaspoons maple syrup
- ¼ teaspoon salt
- Soak the mustard seeds in water for 6 hours, then rinse well and drain.
- Soak the drained mustard seeds in apple cider vinegar for a couple of days.
- Place the seeds and apple cider vinegar into the blender. Add the turmeric, maple syrup, and salt and blend until smooth.
- 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.
Store in the refrigerator. Keeps for 1 month.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-homemade-mustard/
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