Honey mustard was always one of my favorite dips in my pre-vegan days. Though I could enjoy the tangy kind without any creaminess, my favorite was always the kind that tasted like honey mustard but had a ranch-like consistency. The other day I tried making a vegan version of that and created, as my sister calls it, “the best freaking thing ever”. I hope anyone who tries this thinks the same, enjoy!
Vegan “Honey” Mustard Dip
1 cup vegan mayonaise
3 TBSPs yellow mustard
2 TBSPs raw agave nectar
1 TSP coarsely ground black pepper
1/2 TSP salt
Whisk together all ingredients in a small bowl and viola! There’s your sauce. It’s great in vegan chick’n wraps, on top of veggie burgers, or on anything else you feel like adding a little kick of flavor to. This recipe makes a little under 1 1/2 cups and can be stored in an air-tight jar in the fridge for up to two weeks.