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.
Servings: 12 Servings
- 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
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.
- 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: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 295mg | Potassium: 158mg | Fiber: 2g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg