Raw Vegan Homemade Mustard
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
  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.
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/