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Mustard dipping sauce recipe
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4.60 from 5 votes

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. Asparagus recipe included.
Prep Time10 mins
Total Time10 mins
Course: Sauces, Dips & Dressings
Cuisine: American
Diet: Vegan
Servings: 12 Servings
Calories: 155kcal


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



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.

How to make the 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. 


  • 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. 


Calories: 155kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 295mg | Potassium: 158mg | Fiber: 2g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg