Updated: Sep 28, 2021
Honey mustard is my favorite dip to get at fast food restaurants but the store bought stuff is just never the same. This recipe uses cashews instead of mayo to get the creamy texture making it vegan and slightly healthier. Real maple syrup is used for a low FODMAP sweetener, or you can use honey. It tastes just like the real thing and is great on chicken, sandwiches, salad, fries and more!
1/2 cup unsalted raw cashews
3 Tbsp real maple syrup
1 Tbsp apple cider vinegar
2 Tbsp avocado oil
1/4 cup water + enough water to cover cashews
2 Tbsp regular mustard
1 Tbsp stone ground mustard
1/2 tsp salt
1/8 tsp ground pepper
Measure out your cashews and place them in a bowl. Cover the cashews with water. Let them soak for about an hour in the fridge. After one hour, drain off the water.
Now add your cashews, 1/4 cup water, and the rest of the ingredients to a small blender (if you don't have an individual serving blender, you can double the recipe and use a regular blender).
Blend everything until totally smooth. If it is too thick to blend you can add a little water about one tablespoon at a time.
Enjoy with chicken, on sandwiches, salad, fries, etc. Store in the fridge for about a week.