➤ by Sylvie Fulson
Oma Gerhild asked if I would create a vegan version of her German mustard sauce recipe that is traditionally served with hard-boiled eggs and boiled potatoes. I love mustard and I love sauces and so I was excited to come up with a vegan version that would make everyone’s taste buds jump for joy. And I think I’ve succeeded!
Before I share my recipe, I want to share two other quick and easy ways to make a yummy German mustard sauce, vegan-style.
First, if you love traditional German mustard sauce with your eggs, but would like to try a dairy-free version, this one might be for you!
Simply use Oma’s recipe and substitute vegan butter or margarine for regular butter, and soy or almond milk for dairy milk or cream, and then follow the rest of the recipe as directed. Easy-peasy AND delicious!
If you happen to have cashew cream on hand, here’s another way to make mustard sauce: simply add some cashew cream to a saucepan with a little bit of water or vegetable broth to thin it to desired consistency.
Now add your favorite mustard, to taste, and season with additional salt and pepper. Whisk it all together as you heat it on the stove top, and voilà! You’ve got yourself a delicious mustard sauce in a matter of minutes.
What’s great about this method is you can easily make a single serving or enough to serve the whole family. Wunderbar!
From my research, I found that traditional German mustard sauce typically consists of the following ingredients in various amounts: butter, flour, broth or water, milk or cream, and mustard, with lemon juice, salt and pepper, sugar, and/or various herbs or spices as options.
Since I’m all about a whole-food plant-based diet, I knew I wanted to use cashews, instead of flour and “butter” or oil, to make the sauce thick, rich, and creamy. So in my recipe, water and cashews replace the flour, butter, and milk to create a nice rich base for the sauce.
And since I love Dijon mustard, that is what I decided to use, along with lemon juice, salt, and pepper, for a deliciously simple and tasty sauce. Optionally, I think adding nutmeg or dill would be yummy as well.
So this recipe is super easy to make. I added all of the ingredients, except the mustard, in a high-powered blender and blended until completely smooth. I then transferred the mixture to a saucepan and whisked in the mustard.
(The reason for this is that I used a grainy mustard and I wanted to retain the texture of the mustard in the sauce. If this does not matter to you or you are using a smooth mustard, then go ahead and add it to the blender as well.)
Then I brought the mixture to a simmer until it thickened into a nice creamy sauce.
For a plant-based alternative, I served the sauce with avocado halves instead of eggs. Because avocados are delicious and because the texture of a perfectly ripe avocado often reminds me of the yolk of a hard-boiled egg. And of course, I also served it with boiled potatoes, which is deliciously German and vegan!
Both my husband and I found it absolutely delicious, especially when we combined the avocado, potato, and mustard sauce in one yummy mouthful. So good!!!
What is also awesome about this mustard sauce recipe, besides being quick, easy, and yummy, is that it makes enough to pretty much guarantee leftovers. We discovered that this sauce tastes amazing hot or cold and that it goes well with just about anything.
The next day for lunch, I combined leftover boiled potatoes, chopped avocado, and mustard sauce along with a generous sprinkling of dill weed and some cooked edamame that we had in the fridge. It was a delicious impromptu potato salad that tasted amazing and so satisfying.
The day after that, we discovered the mustard sauce also makes a delicious salad dressing. Since we still had leftover sauce, I decided to add it to a big bowl of romaine lettuce, apple slices, and sunflower seeds. So amazingly good and refreshing!!
Another favorite way to eat this sauce is mixed with rice, edamame, veggies like broccoli and/or caulifower, and sauerkraut, which tastes delicious hot or cold.
This mustard sauce is just wonderful for turning plain leftovers into a wonderfully delicious meal. I hope you enjoy it as much as I do!
Oma's Cream Roll recipe, Biskuitrolle, is the German version of a Swiss roll or jelly roll. Filled with whipped cream and studded with berries, this is an easy-to-make treat anytime of the year.
Make this pan roasted carrot recipe when you're wanting quick and easy carrots just like this German Oma makes them. Similar to oven roasted, just quicker. YUM!
Cooking green beans, German-style, makes a wonderful side dish for almost any meal. Cooking the grüne Bohnen till just tender with a creamy white sauce is so traditional and so lecker!
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