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.
Then, soak the drained mustard seeds, this time in apple cider vinegar for a couple of days.
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.
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.
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!
- 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.
I didnt think maple syrup was raw
Hi Me,
I am very sorry for the late response. Life took me away from my blog this year, and I wasn’t able to be on top of checking the comments I receive.
You are correct. It isn’t raw but it’s used in the raw food community because of its nutrition factor. You could use raw agave or coconut nectar, but I prefer maple syrup over agave. I only use agave, when I need it for specific purpose, for instance keeping the color light. It’s the same case with nutritional yeast. Not raw, yet used for its property and nutrition.
Once again, my apologize for my delayed response.
I wonder if I could use date sugar, date syrup, or blackstrap molasses in place of the maple syrup? Or alternatively, how would it come out with no sweetener? Also, I like spicy mustard normally. What modifications would you make to that end? Thanks!
Hi Matt,
I truly apologize for the delay in response.
Yes, you can use those sweeteners in place of maple syrup. Without sweetener, it’s pretty spicy. Raw mustard tends to be spicer than regular mustard. But since you like spicy mustard, I would just sweeten it to your taste. Hope this helps! Thank you for your comment!
Hi, just wondering if any of the soaking should be done in the fridge or if it’s okay left out? Is it okay to soak in water overnight or is 6 hours an upper limit?
Thanks!
Hi Ruth,
Thank you for your comment!
Yes, you can certainly soak then in the fridge. You can soak them overnight.
Let me know if you have any other questions.