It is a recipe for creamy vegan honey mustard, which is sweetened with medjool dates and blended with cashews. The cashews present a creamy texture, whereas a pinch of turmeric imparts a vibrant yellow colour. The honey mustard is equal components candy and tangy, and it may be unfold onto sandwiches or burgers or used as a dipping sauce.
In case you’re on the lookout for a honey mustard recipe that’s not solely vegan, but in addition made with entire meals substances and extremely scrumptious, that is it.
For me, this isn’t a brand new recipe. I created it some years again after I’d simply developed one other recipe for pumpkin seed crusted tofu triangles.
I’ve baked a couple of batches of these triangles in these previous few months. In so doing, I’ve revisited the brightly-colored, creamy vegan honey mustard that was form of an afterthought at first—a aspect sauce for one more recipe.
However actually, I feel that this tangy and candy concoction deserves some consideration of its personal.
It’s straightforward sufficient to buy honey mustard, however the store-bought model isn’t vegan. Plus, as I’ve discovered myself repeatedly, it’s so satisfying to make one’s personal kitchen staples, together with dressings and sauces, from scratch.
So right here’s a fast walkthrough on making a selfmade vegan “honey” mustard that’s actually particular—perhaps even an improve from the standard model!
Why isn’t honey mustard vegan?
First, I ought to say shortly why it’s {that a} vegan model of honey mustard would even be essential.
Many people don’t consider honey as being an animal product. And there are plant-based eaters who select to maintain honey of their diets.
I’ve at all times regarded my veganism as an ethos, greater than a eating regimen. This ethos guides me in avoiding the consumption of animals and animal merchandise.
It additionally invitations me to attenuate my participation within the commodification of different residing beings.
That is the place honey is available in. It’s one thing created by different residing creatures, and so I keep away from buying it or consuming it when doable.
I’ve learn sensible arguments as to why beekeeping and honey manufacturing may be of profit to bee populations, and I don’t fake that these questions are clear-cut. The hassle to be a accountable meals shopper is nuanced and complex for all of us.
I inhabit veganism as a approach of being that could be a line of finest match for my very own effort to tread kindly and compassionately on this earth.
Avoiding honey is a part of that. I think that honey is the non-vegan meals that I by chance devour most frequently, however I reside fortunately with out it.
I’m additionally completely happy to champion alternate options each time I can, and this vegan honey mustard is a kind of.
A creamier condiment
One vegan various to honey mustard may merely take the type of whisking collectively Dijon mustard and a non-honey sweetener, equivalent to agave or maple syrup.
I’ve made vegan honey mustard like this earlier than, however I feel that the recipe I’m sharing at this time is extra compelling.
For one factor, I like its subtly creamy texture. That’s due to the addition of cashew nuts.
Cashews assist create wealthy and genuine vegan cream sauces with none cream in any respect. They play a starring function in my versatile, all-purpose cashew cream, creamy vegan tzatziki, 4-ingredient vegan bitter cream, and selfmade vegan mayo.
This vegan honey mustard isn’t meant to be a cream sauce, per se—moderately, it has delicate creaminess and slightly richness. I take advantage of a small quantity of cashews (1 / 4 cup) to realize this impact.
My favourite, nutrient-dense supply of sweetness
I make loads of area for non-nutritive sweeteners in my eating regimen: steadiness is necessary, I like vegan desserts, and never every thing I eat must be nutritious! I create loads of truffles, cookies, and pies with some type of sugar or syrup.
That stated, when I’ve a pure alternative to sweeten one thing with dates, I do.
Medjool dates are sometimes described as “nature’s sweet,” and I can’t consider a greater solution to put it. There are different kinds of dates, like deglet noor dates, that I get pleasure from for his or her sweetness.
However medjool dates are uniquely creamy in texture, and so they have a magical taste that’s lots like caramel.
I like snacking on them (particularly if peanut butter and chocolate are concerned), stuffing them, and including chopped dates to salads for each texture and candy/savory notes.
In the case of dessert, medjool dates assist to create the most effective vegan model of sticky toffee pudding that I’ve ever tried.
Moreover, the tender texture of medjool dates can also be good for soaking and mixing. I mix dates into a flexible paste that can be utilized instead of syrup-like sweeteners.
I additionally use them to make a selfmade BBQ sauce and a pleasant vegan and entire meals “caramel” sauce.
In all of those instances, medjool dates add their dietary choices to recipes. They’re particularly excessive in dietary fiber, which can assist to mildly offset how shortly their naturally occurring sugars get absorbed once we eat them.
Dates are additionally wealthy in minerals, together with potassium, magnesium, and even small quantities of calcium and iron.
Medjool dates are the supply of sweetness on this vegan honey mustard recipe. I feel it’s all of the extra scrumptious—to not point out slightly extra healthful—because of this.
make creamy vegan honey mustard with dates
Making this tangy, sweet-but-not-too-sweet vegan honey mustard is basically so simple as one, two, three. Listed here are the steps.
Step 1: Soak
Cashews will mix extra simply if you happen to pre-soak them, in order that’s step one in making the honey mustard.
I like to recommend soaking cashews in cool or room temperature water for at the least two hours earlier than mixing. Alternatively, you are able to do a thirty-minute fast soak in sizzling water.
You should definitely drain the soak water earlier than you proceed.
When you’ve got a high-speed blender, equivalent to a Vitamix, Blendtec, Beast, or Breville SuperQ, then you definitely don’t must pre-soak the dates.
In case your blender is much less sturdy, nevertheless, then I’d advocate soaking after which draining the dates together with the cashews.
Step 2: Mix
Subsequent, you’ll add your vegan honey mustard substances to a blender.
These substances are:
- cashews
- Dijon mustard
- medjool dates
- salt
- turmeric
- apple cider vinegar
- water
- cayenne pepper (optionally available)
The salt, turmeric, and vinegar are key on your honey mustard’s success. With out them, the combination shall be too candy.
With these substances, it’s simply the fitting steadiness of candy, salty, and tangy. The turmeric provides a enjoyable, vibrant yellow shade of colour, too.
A tiny pinch of cayenne pepper is optionally available within the recipe. I typically omit this, as mustard alone provides some zippy taste right here. However after I need a spicier model of the vegan honey mustard, I’ll embody it.
You’ll want a pair minutes of mixing, in order that the vegan honey mustard is sweet and easy.
Step 3: Serve
At this level, you’ve got a candy and savory, creamy, all-around-delicious new condiment to serve nevertheless you want.
I like including this sauce to my pickled vegetable and smoky tofu sandwich. It actually provides a kick to my miso tahini vegetable sandwich, too.
The vegan honey mustard is nice with burgers or sliders.
Most of all, I like to serve it as a dipping sauce. Strive it with my pumpkin-seed crusted tofu triangles, sheet pan smashed broccoli florets, or oven-baked vegan zucchini chips. It’s a scrumptious accompaniment to all three!
The honey mustard is nice with a conventional vegan comfortable pretzel, too.
Meal prep & storage
Like most of my creamy sauce recipes, this one is nice for make-ahead cooking and freezing. It may be saved for as much as 5 days in an hermetic container within the fridge and frozen for as much as eight weeks.
Everytime you’re freezing liquids, make sure you go away some head area on the high of your jar or container, as liquids do broaden as they freeze.
You’ll be able to defrost the honey mustard in a single day within the fridge earlier than having fun with it.
Creamy Vegan Honey Mustard (Date-Sweetened)
Writer –
Yields: 8 servings
- 1/4 cup unroasted and unsalted cashews, soaked for at the least 2 hours and drained (35)
- 2 tablespoons Dijon mustard (30g)
- 3 pitted medjool dates
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 2 tablespoons apple cider vinegar
- Small pinch cayenne pepper (optionally available, for warmth)
- 1/3 cup water (extra as wanted)
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Place all substances in a high-speed blender and mix until easy. If the combination is just too thick to mix properly, add an extra 1-2 tablespoons of water as wanted. The honey mustard will preserve for as much as 5 days in an hermetic container within the fridge.
As my fall schedule picks up slightly, I’m trying ahead to many sandwich lunches for one thing easy and filling through the work day.
I’m so glad that I rediscovered this vegan honey mustard in time to present these meals some zest. I hope that you just’ll like it, too!
xo
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