Dairy Free Honey Mustard-Style Dipping Sauce
Most store-bought honey mustard sauces sneak in cream, butter, or dairy-laden emulsifiers, making them a frustrating off-limits condiment. This version skips all of that entirely and still delivers that sweet, tangy, slightly savory punch you want from a great dipping sauce. Coconut aminos bring a mellow umami depth, while raw honey and apple cider vinegar do the heavy lifting on sweetness and brightness. A pinch of turmeric gives it that warm golden color you'd expect, and fresh lemon juice keeps everything lively. The whole thing comes together in a single bowl with just a whisk and about ten minutes of patience while the flavors settle into each other. It's the kind of sauce that makes chicken tenders, roasted veggies, or a simple charcuterie spread feel a little more special without any fuss.
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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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