Whole Food, Plant-Based Recipe Bright & Bold Mustard Sauce

Recipe courtesy of Marty Davey, PPMNY Education & Research Manager

This tangy, creamy sauce is perfect to drizzle on grains, vegetables, or power bowls. It’s also low in fat, potassium, and phosphorus — ideal for those with chronic kidney disease or kidney health concerns. Watch a demo of this recipe here.

Yield: 2 cups
Prep: 5 min, Cook: 1 min, Total: 6 min

Ingredients

½ cup yellow mustard
1 T mustard powder*
½ cup unsweetened applesauce
3 T red wine vinegar**
2 inches grated ginger
2 T maple syrup
2 T cashew butter
⅓ cup silken tofu

Instructions

1. In a mini food processor or other blending device, combine all ingredients.
2. Process until smooth. Chill for 30 minutes (optional).
3. Store in the refrigerator for up to 5 days.

Chef's Notes

*Using mustard powder decreases the potassium content.
**Try balsamic vinegar for a deeper flavor. The vinegar cuts through the mustard powder’s pungency, so it is a must for this recipe. If you decrease the amount of mustard powder, reduce the amount of vinegar.
Use this recipe as the sauce for an Autumn Gathering Bowl made from our Bulgur Wheat and Balsamic Herb Tofu with Rainbow Roast Vegetables recipes.