One of my favorite dipping sauces way back in the day was honey mustard. As a vegan, I haven’t been able to enjoy this sauce until recently when I decided to make my own recipe.
What I like about this recipe is that it contains simple, natural ingredients. For the “honey” sweetness, I like to use Medjool dates. The almond butter may seem like an unusual addition, but trust me when I say that this sauce is bomb!
I used it as a salad dressing, but I would love to try it with homemade sweet potato fries or collard wraps. If you love honey mustard, then you will love this vegan alternative!
Ingredients:
- 1/2 cup almond butter (unsalted)
- 1/2 cup yellow mustard
- 3 pitted Medjool dates
- 5 garlic cloves
- Juice of 1 large lemon
- Water
Directions:
- Add all ingredients to a food processor.
- Add a water (add more for a thinner consistency, add less for a thicker consistency)
- Blend until smooth
- Pour into a glass jar to store
I think it should last at least a couple of days in the refrigerator. I usually use mine up within a couple of days.
Be happy. Be healthy. Be the best you possible.
Love Always,
Tanika Monique
Always & Forever
Forever & Always
abeautifulpatience1 
Very cool!
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Thank you!
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Almond butter and mustard wrapped in plastic? I hope there’s no plastic leeching into the honey mustard! Other than that, it looks like something that can last a long time!
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Thanks for your comment. Hopefully one day we can get to the point where we only by these ingredients in glass jars. This is a process, and I’m learning as I go.
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