Learn how to make an easy vegan mustard dipping sauce that is perfect for dipping dumplings, baked potatoes, tacos, and raw veggies. It’s one of those quick and easy recipes that require no skills and minimal time.
- 150g (5.29oz) plain oat yogurt (I used Oatly)
- 3 tsps. (15g, 0.53oz) yellow whole grain mustard
- 1 tsp. (5g, 0.18oz) date syrup
In a small bowl combine all the ingredients until you have a homogeneous mixture.
Store in an airtight jar or a container for up to a week.
Use either regular yellow mustard or Dijon mustard. In case you’re opting for non whole grain variety, measure the same weight i.e., 15 grams (0.53oz).
Feel free to use maple syrup, honey, store bought date paste, or homemade date paste instead of date syrup.
For meal prepping, double or triple the recipe.
- Prep Time: 3 minutes
- Method: Raw
- Serving Size: ½ of the recipe
- Calories: 68 kcal
- Sodium: 151.25g
- Fat: 2.3g
- Saturated Fat: 0.3g
- Carbohydrates: 11.3g
- Fiber: 0.7g
- Protein: 1.1g
Keywords: dressing, dipping sauce