Vegan German Mustard Sauce Recipe

➤ 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!

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

My vegan version of Oma's German mustard sauce will make everyone's taste buds jump for joy! In fact, I made 3 slightly different versions!

Vegan German mustard sauce recipe - 3 ways

Before I share my recipe, I want to share two other quick and easy ways to make a yummy German mustard sauce, vegan-style.

Make this dairy-free version of Oma Gerhild's German mustard sauce recipe by subbing in vegan butter and soy or almond milk. So good!

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!

Use leftover cashew cream and make this quick version of Oma's German mustard sauce.

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!

Whole-food vegan mustard sauce

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.

Loving my version of Oma Gerhild's German mustard sauce ... whole-food vegan style!

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!!!

My vegan version of Oma's German mustard sauce will make everyone's taste buds jump for joy! Here, I'm serving it with avocados (replacing the traditional hard-boiled eggs) and boiled potatoes.

This mustard sauce recipe is so versatile!

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!

Ready to make this Vegan German Mustard Sauce?

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.

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

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My quick vegan version of Oma's German mustard sauce will make everyone's taste buds jump for joy! In fact, you'll find 3 slightly different versions.

Vegan German Mustard Sauce Recipe

Vegan German Mustard Sauce Recipe
My vegan version of Oma's German mustard sauce will make everyone's taste buds jump for joy! In fact, I made 3 slightly different versions!

Ingredients: vegetable broth, raw cashews, lemon juice, mustard, seasonings,

For the full recipe, scroll up ...

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