Do you like to walk on the wild side? Well, we’ve got a bold POW of saucy goodness just for you. This healthy and utterly delicious Maple Mustard Dipping Sauce is perfect for dipping oven baked tofu and roasted veggies. Bursting with zingy, bright flavor, this super easy sauce will make your taste buds come alive making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
- ¼ cup organic maple syrup
- ¼ cup apple cider vinegar
- 1 Tablespoon low sodium tamari *
- 2 teaspoons tahini
- 2 teaspoons white miso *
- 2 teaspoons dried ground mustard powder
- ¼ teaspoon sweet paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch cayenne pepper
- ¾ teaspoon cornstarch (or other thickener)
- Place all the ingredients into a small sauce pan (except the cornstarch), stir to combine, increase the heat until boiling, then whisk in the cornstarch. Whisk constantly until the mixture boils and thickens about 3 to 6 minutes.
- Remove from the stove and allow to cool slightly before serving.
*Cooking Odor: The heating/boiling process when making this sauce gives off a strong odor. We didn’t mind it, but others in the household thought it was quite strong. The odor does not translate to the taste. In other words, this sauce is bold and flavorful, but not overpowering. Others in the household who initially thought the smell was overpowering absolutely loved the flavor of the sauce.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Serving: Makes approximately 1/2 cup.
*Storage: Refrigerate and use within 7 days.