Growing up in Japan, I didn’t know what honey mustard was until I tried a bag of Snyder’s honey mustard pretzels. I fell in love with the sweet, tangy, and spicy flavored concoction! For a while there, I was on a kick for honey mustard everything, from dipping sauces to dressings to snacks.
Now that I am making my own raw vegan homemade mustard, it was only a matter of time before I began to whip up my own honey mustard. But this time, instead of using honey, maple syrup is used to make it vegan. And you know what? It is truly just as good! Best of all, it is super easy to make! This dipping sauce is so tasty, I can easily demolish a full head of cauliflower or broccoli all by myself. It’s excellent as a veggie dip or on anything else you like honey mustard on.
Let’s whip up some maple mustard! Soak the cashews for 2-4 hours. Rinse well and drain. Gather all the ingredients and drop them in the blender.
Blend until it becomes a smooth creamy sauce! That’s it!
Just dip away and enjoy the sweet, tangy, spicy goodness! I can clean out an entire plate of veggies with this. It’s that good! You can slather it on crackers, bread, or whatever you’d like! Enjoy:)
- 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.