This whole food plant-based creamy Dijon mustard sauce is a modified version of the recipe from The China Study Cookbook. It has just 4 ingredients, a great creamy Dijon taste, and a super quick preparation time!
- Ingredients
- 1/2 cup raw cashews
- 1 teaspoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon white miso (I substituted red miso and it was fine)
- 1/2 cup water
- Equipment
- food processor (Check Amazon)
- Instructions
- add all ingredients to food processor and blend until smooth and creamy.
Notes:
- The original recipe in The China Study Cookbook (and what you see in the picture above) uses a 1/2 teaspoon Dijon mustard. I made the recipe that way the first time, but it didn’t have enough mustard flavor for me, so I doubled the Dijon to 1 teaspoon, which I think is a good place to start. From there you can adjust the amount of mustard you add based on your own personal preferences.
- This recipe doesn’t make much dip, which is great if its just you or you and a friend, and you don’t want to waste any. If you’re sharing with a few people or want some leftovers, on the other hand, you should double or triple the recipe.
- Make sure you mix it well in the food processor. When I made it the first time, it was a bit watery and there were little pieces of cashews still in the mix. The next time I made it, I gave it good whirl in the food processor, and it came out creamy and delicious! If that samosa in the picture below looks good, here is the recipe.
Did you make this recipe? If so, please leave a comment below telling us how it went–especially if you modified it to make it better!