Cashew Free Honey Mustard-Style Dipping Sauce
That sweet-tangy dipping sauce you've been craving is easier to make from scratch than you'd think, and this version delivers serious flavor with a short list of pantry staples. Coconut aminos bring a subtle savory depth, while raw honey and apple cider vinegar create that classic push-and-pull of sweet and sharp. A pinch of turmeric gives it a gorgeous golden hue, and the ginger and garlic powder round everything out with just enough warmth. Many store-bought honey mustard-style sauces and condiments are processed on shared equipment or contain unexpected additives, so whipping up your own means you know exactly what's going in the bowl. The whole thing comes together with a quick whisk and a short rest — no cooking required — and that ten-minute wait really does make a difference as the flavors settle into each other. Serve it alongside roasted vegetables, chicken strips, or use it as a bright, punchy salad drizzle. Once you taste how balanced and vibrant this is, the bottled stuff is going to have a hard time competing.
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Learn more →Ingredients
8 servings
- ¼ cup coconut aminos
- 2 tbsp raw honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh lemon juice
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the coconut aminos, honey, apple cider vinegar, lemon juice, turmeric, ginger, garlic powder, and salt in a small mixing bowl.
- 2
Whisk until the honey is fully dissolved and the mixture is smooth and uniform in color, about 1 minute.
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