Vegan Honey Mustard
This vegan honey mustard is creamy, tangy, and slightly sweet. Perfect for salads, grain bowls, and roasted vegetables. It's gluten-free, soy-free, nut-free, and oil-free.
Servings: 6
Calories: 70kcal
Equipment
Ingredients
- ¼ cup Dijon mustard
- ¼ homemade date syrup
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons water (adjust for desired consistency)
- 1 Tablespoon tahini
- 1 garlic clove, minced
- ¼ teaspoon turmeric
- pinch black pepper (or to taste)
- 1 Tablespoon coconut aminos
Instructions
- Put all ingredients into a mini-blender and blend until smooth. Enjoy!
Notes
- Texture: Add 1 to 2 tablespoons of water to thin out the consistency.
- Leftovers/Meal Prep: Store leftovers in an airtight container in the fridge for up to 4 days. Shake or stir well before each use, as separation may occur. Freezing is not recommended.
Nutrition
Calories: 70kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 172mg | Potassium: 146mg | Fiber: 2g | Sugar: 11g | Vitamin A: 33IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 0.5mg
