Raw Vegan Maple Mustard Dip
Total time
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 6
- ½ cup cashews
- ¼ cup mustard (homemade or store-bought)
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon olive oil
- ⅛ cup water
- ¼ cup maple syrup
- ¼ teaspoon salt
- Soak the cashews for 2-4 hours. Rinse well and drain.
- Place all the ingredients in a blender.
- Blend until smooth.
- Store in an air-tight container in the refrigerator. Keeps for 1 week.
If you prefer using raw honey over maple syrup, you can substitute it, but of course, it will no longer be vegan.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-maple-mustard-dipping-sauce/
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