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 scrumptious, I almost lose control when I dip. Not only is the mustard dipping sauce recipe easy to make, it only takes three simple ingredients.
When I grill vegetables for dinner or make an appetizer board, I always make a mustard dipping sauce. Despite the array of mustard varieties available, I adore stone-ground mustard.
WHY STONE-GROUND MUSTARD FOR MUSTARD DIPPING SAUCE?
Stone-ground mustard consists of partially ground brown mustard seeds and is often made with vinegar instead of wine. The coarse grind of the seeds and the wine, however, provides 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 ALTERNATIVE OR FLAVORS FOR MUSTARD DIPPING SAUCE
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. 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, and it sometimes includes garlic and celery seed.
WHAT INGREDIENTS ARE NEEDED FOR SIMPLY MUSTARD DIPPING SAUCE?
- Raw cashews
- Stone-ground mustard
- Maple syrup
- Water
WHAT TO DIP IN MUSTARD DIPPING SAUCE?
For example, tonight, I decided to make 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 with puff pastry. So, to make an oil-free version, I used my oil-free pizza dough recipe.
OTHER IDEAS FOR MUSTARD DIPPING SAUCE
- Grilled vegetables
- Sandwich spread
- Pretzels
- Raw vegetables
- Baked onion rings
- Zucchini fries
- Baked potatoes
- French Fries
HOW TO MAKE SCRUMTOUS MUSTARD DIPPING SAUCE
In order to make this simple recipe, all you need is a high-speed blender. Then, simply add all the ingredients together, blend until smooth, and refrigerate until ready to use.
If you don’t have a quality blender, simply soak the cashews overnight, drain, and add the remaining ingredients, blend until smooth, and refrigerate until ready to use.
- Raw cashews ( soaked and drained if you don’t have a quality blender)
- Stone-ground mustard (or mustard of choice)
- Maple syrup
- Water
For a thinner sauce, add a little more water until you get the texture you prefer.
ARE YOU A DIPPER? IF SO, TRY THESE YUMMY OIL-FREE DIP RECIPES
- Pumpkin Crack Dip
- Beet Dip
- Vegan Buffalo Chicken Dip
- Layered Greek Dip
- Cilantro Jalapeno Hummus Salad Dip
- Mustard Cheese Dip
- Chili Cheese Dip
- Sun-Dried Tomato Bean Dip
- Basil White Bean and Chickpea Dip and Sandwich Spread
- Cheesy Spinach Artichoke Dip Fat-Free and Fabulous
- Vegan Caramel Sauce
Mustard Dipping Sauce
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.
Ingredients
- 1 cup of raw cashews ( soaked and drained if you don’t have a quality blender)
- ¼ cup stone-ground mustard (or mustard of choice)
- 1 Tablespoon Maple syrup
- ½ cup of water
Instructions
- If you do not have a quality high-speed blender, soak the raw cashews in water overnight; then drain.
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz -
Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese -
Organicville Stone Ground Organic Mustard, 12 oz
Nutrition Information
Yield
12 servingsServing Size
1Amount Per Serving Calories 55Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 2mgCarbohydrates 5gFiber 1gSugar 2gProtein 3g
Nutrition facts may not be 100% accurate.
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! 🙂
Julie Gonzalez
I am looking forward to trying the soup. Every time I go to Inn Season I order it. Unfortunately due to the pandemic it's closed.
Kathy Carmichael
Julie, it's as close to the real soup as I could get. I don't cook with oil, so it's a little healthier than the original recipe. I hope you enjoy the soup. Hopefully, the Inn Season will open soup. Praying for all small businesses during this difficult time. Stay safe and healthy.
Tom Gambill
Is there a recipe/directions for the wrapped asparagus shown in the photo?
Kathy Carmichael
Hi Tom! You can use puff pastry or the oil-free dough in the recipe. Then, simply cut off the rough ends of the asparagus, then cut thin strips of dough and wrap each piece of asparagus. Cook on a lined baking pan in a 350-degree oven for 20 minutes, or until the dough is brown. Choose thin, rather than thick asparagus, so the asparagus cooks at the same rate as the dough. I hope you enjoy it!