Sylvie's Vegan German Mustard Sauce Recipe

This vegan version of Oma's German mustard sauce will make everyone's taste buds jump for joy! Loving a whole-food plant-based diet, this sauce has so many uses, that you'll make a double batch, just to have leftovers!

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes


Makes 3 - 4 servings


  • 2 cups water or vegetable broth
  • ½ cup raw cashews 
  • 1 teaspoon lemon juice
  • 1 teaspoon salt, or to taste
  • ⅛ teaspoon pepper
  • 2 tablespoons favorite mustard


  1. Add all ingredients to a blender and blend until completely smooth
  2. Pour the blended sauce into a saucepan and bring to a simmer over medium heat, stirring often so that the sauce does not stick to the bottom of the pot and burn.
  3. Once it starts to simmer, keep stirring until it gets to desired thickness.
  4. Remove from heat and serve.


  • If you do not have a high-powered blender, be sure to soak the cashews in water ahead of time for 5 to 8 hours. Alternately, you can boil them in a pot for 10 to 15 minutes. Simply drain and rinse the softened cashews and add them to the recipe.
  • If you are using a grainy mustard and you want to keep the grainy texture, add it to the blended ingredients in the saucepan instead of adding it to the blender.
  • Consider adding a favorite herb or spice, such as dill or nutmeg.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma |