MOCK MUSTARD (Vegan Delight recipe)
Blend in blender:
Transfer to a small saucepan and cook on medium heat until thickened, stirring constantly. Set aside.
Blend in a blender until creamy:
Combine lemon juice and cashew mixtures and blend.
Add:
Put in a storage container and refrigerate.
Will keep about 1 week.
(Taken from the cookbook “Vegan Delight”)
Blend in blender:
- 1 cup “Real Lemon” juice, bottled or a cup of fresh squeezed lemon juice
- ¼ cup whole wheat flour
Transfer to a small saucepan and cook on medium heat until thickened, stirring constantly. Set aside.
Blend in a blender until creamy:
- ½ cup cashews (boiled and rinsed before using)
- ½ cup water
Combine lemon juice and cashew mixtures and blend.
Add:
- ⅓ water
- 3 tsp. garlic granules
- ½ tsp. onion granules
- 1 T. maple syrup or 2 T. honey
- ½ tsp. salt
- ½ tsp. turmeric (add a little more, if desired, for more color)
Put in a storage container and refrigerate.
Will keep about 1 week.
(Taken from the cookbook “Vegan Delight”)