Mustard Dipping Sauce

Try this simple, three-ingredient savory mustard dipping sauce if you love to dip. Perfect for just about anything, my mustard dipping sauce is one of my favorite dips. Asparagus recipe included.

Although most people I know have a sweet tooth, I prefer savory over sweet any day. And I love dip! Regardless of the type of dip, I’m a confessed dipper. Of course, I don’t double-dip; I’m a polite dipper. My mustard dipping sauce is so delicious I almost lose control when I dip it. Not only is the mustard dipping sauce recipe easy to make, it only takes three simple ingredients. 

I always make mustard dipping sauce when I grill vegetables for dinner or make an appetizer board. Despite the array of mustard varieties available, I adore stone-ground mustard. 

What is Stone-Ground Mustard?

Stone-ground mustard consists of partially ground brown mustard seeds and is often made with vinegar instead of wine. However, the coarse grind of the seeds and the wine provide a fabulously savory flavor. 

Even though I prefer stone-ground mustard for this mustard dipping sauce recipe, feel free to use your favorite mustard blend. 

Other Types of Mustards

If stone-ground mustard isn’t your thing, here is a guide for choosing a replacement.

• Spicy brown mustard is a bit hotter than stone-ground mustard. Spicy brown mustard typically has less acidity. 
• Dijon mustard, on the other hand, is a smoother alternative to stone-ground mustard. However, because Dijon mustard often uses wine instead of vinegar, dijon mustard is a bit tangier than spicy. 
• Creole mustard’s grainy texture and spice are due to a high ratio of mustard seeds to vinegar, sometimes including garlic and celery seeds.

Recipe Ingredients

• Raw Cashews: Cashews are a rich, vitamin-packed culinary nut that you can use as a garnish, incorporate into a sauce, or blend into nut milk.
• Stone-Ground Mustard: Stone-ground mustard is produced by grinding brown mustard seeds with water and vinegar until it becomes a coarse-textured spread.
• Maple Syrup: Maple syrup is a healthy substitute for white processed sugar.
• Water: The water thins the dipping sauce.

Substitutions

• For a nut-free option replace the raw cashews with the same amount of white beans or silken tofu.
• Instead of maple syrup, try date syrup, or agave which are other choices for a healthy sugar substitute.
• If you prefer to use this mustard dipping sauce as a dressing for salad or a vegetable bowl, add more water to get the desired texture.
• If you don't like stone-ground mustard, try your favorite brand of mustard.

How to Make Fancy Asparagus

Tonight, I made asparagus wrapped in thin strips of my oil-free pizza dough. I first saw this asparagus idea in a food magazine, where the asparagus was wrapped in puff pastry. So, to make an oil-free version, I used my oil-free pizza dough recipe. 

To make this fancy appetizer or side dish, begin by making a batch of Oil-Free Dough. Although this recipe is from my Oil-Free Pizza Sauce and Pizza Dough recipe, I use it for everything doughy. 

1. Wash and cut the rough ends off the asparagus
2. Once the dough is chilled, sprinkle flour on a hard surface, and roll the dough out to about ⅛ inch thickness. 
3. Using a pizza cutter or sharp knife, cut the dough into thin strips.
4. Prepare a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 425.
5. Now, wrap each asparagus spear with a thin strip of dough, repeating each piece from top to bottom like a candy cane. 
6. To aovi0d the pieces baking together, leave space between each asparagus spear on the baking sheet as the dough expands while cooking.
7. Cook for 10 minutes or until brown. 
8. Use a spatula to carefully remove the asparagus spears from the baking sheet to keep the dough from breaking. 
9. Serve with mustard sauce or with your favorite sauce. 

Additional Recipe Suggestions

• Grilled vegetables
• Sandwich spread
• Pretzels
• Raw vegetables
• Baked onion rings
• Zucchini fries
• Baked potatoes
• French Fries

How to Make the Mustard Dipping Sauce

1. To make this simple recipe, all you need is a high-speed blender.
2. Then, add all the ingredients together, blend until smooth, and refrigerate until ready to use. 
3. If you don’t have a quality blender, soak the cashews overnight, drain, add the remaining ingredients, blend until smooth, and refrigerate until ready.
4. Add a little more water for a thinner sauce until you get the texture you prefer. 

FAQ

Tips

• You do not need to soak the cashews unless you do not have a high-quality blender.
• The sauce will thicken int he refrigerator.
• This mustard dipping sauce recipe is also a delicious salad dressing, so if you prefer it thinner, add more water to meet the desired texture.
• The dipping sauce will last 5 days, refrigerated in a sealed container.

If you are a mustard lover, check out this simple mustard dipping sauce recipe!

More Vegan Dips and Sauces!

If you love this mustard dipping sauce recipe, give us a 5-star review and comment below. We would love to hear from you.

📖 Recipe

Mustard Dipping Sauce

Kathy Carmichael

If you love to dip, try this simple three-ingredient savory mustard dipping sauce. Perfect for just about anything, my mustard dipping sauce is one of my favorite dips. Asparagus recipe included.

4.60 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Sauces, Dips & Dressings

Cuisine American

Servings 12 Servings

Calories 155 kcal

Ingredients

  

1x2x3x

Mustard Dip

• ▢ 1 cup of raw cashews soaked and drained if you don’t have a quality blender or white beans for a nut-free option
• ▢ ¼ cup stone-ground mustard or mustard of choice
• ▢ 1 Tablespoon Maple syrup or date syrup
• ▢ ½ cup of water

How to Make Asparagus Spears Wrapped in Dough

• ▢ 1 recipe oil-free dough
• ▢ 1 bunch asparagus with the hard ends cut off

Instructions

 

Mustard Sauce

• If you do not have a quality high-speed blender, soak the raw cashews in water overnight, then drain. Or use drained white beans.
• If you have a quality high-speed blender, skip the first step.
• Add all the ingredients to a high-speed blender.
• Blend until smooth.
• Cover and place in the refrigerator until ready to use.
• For a thinner mustard dipping sauce, add additional water until the sauce meets your needs. Use less water for a thicker dip.

Asparagus wrapped in dough

• Wash and cut the rough ends off the asparagus.
• Once the dough is chilled, sprinkle flour on a hard surface, and roll the dough out to about ⅛ inch thickness. 
• Using a pizza cutter or sharp knife, cut the dough into thin strips.
  Prepare a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 425.
• Now, wrap each asparagus spear with a thin strip of dough, repeating each piece from top to bottom like a candy cane. 
• To avoid the pieces baking together, leave space between each asparagus spear on the baking sheet as the dough expands while cooking.
• Cook for 10 minutes or until brown. 
• Use a spatula to carefully remove the asparagus spears from the baking sheet to keep the dough from breaking. 
• Serve with mustard sauce or with your favorite sauce. 
  
  
  

Notes

• For a nut-free option, choose silken tofu, white beans, or sunflower seeds instead of cashews. 
• If you don't like stoneground mustard, choose any mustard flavor you prefer. 
• Soaking cashews overnight is a way to soften the cashews to make blending them easier. 
• A quicker way to soften raw cashews is to boil the cashews for 10 minutes, drain and then blend. 
• Place the mustard dip in the refrigerator to thicken. 
• To use as a dressing, add a little water at a time until you get your desired texture. 

Nutrition

Calories: 155kcalCarbohydrates: 22gProtein: 6gFat: 2gPolyunsaturated Fat: 2gTrans Fat: 0.001gSodium: 295mgPotassium: 158mgFiber: 2gSugar: 4gVitamin A: 287IUVitamin C: 2mgCalcium: 18mgIron: 2mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/