Honey mustard is something that has eluded me forever.
I used to try mixing honey and mustard which would end up with a watery, sad concoction that didn’t look or taste anything like what you get with your fries at restaurants.
Buuuut, I wanted to make a honey mustard that wasn’t 99.3333333% oil.
My next idea after mayo was to try the Best Vegan Sour Cream.
Bingo! It’s amazing.
This vegan honey mustard sauce has the perfect tang, texture, and sweetness, no oil, and no honey.
It’s the perfect dipping companion for your sweet potato fries, which is really the best reason to have honey mustard on hand. Sweet potato fries.
Miles of them.
Baking Your Sweet Potato Fries
Baked sweet potato fries are easy and delicious.
Preheat the oven to 400 degrees.
Cut a few sweet potatoes into long, thin spears. For the plate in the pictures, I used four sweet potatoes.
Toss with olive oil and a sprinkle of sea salt, garlic powder, oregano, and rosemary.
Spread them out on a baking sheet or two in a single layer.
Roast them in the oven for about 45 minutes, flipping with a spatula every 10-15 minutes or so.
Sometimes if they are looking a little dry, I will spray them with a quick spritz of olive oil from the Misto. Love that thing.
They will shrink up and get all crispy and delicious with those amazing blackened edges.
Make sure you are watching them closely towards the end of the baking time. They can go from perfect to burnt in a second.
Let them cool for a few minutes and they will crisp up a bit. When you take them out of the oven initially, they may still feel a bit soft, but let them cool before you go sticking them back in the oven.
Fill yourself a plate of those delicious, sweet spuds, and get your vegan honey mustard ready.
Speaking of that gorgeous sauce…
What Do I Eat Vegan Honey Mustard With?
The question really is, ‘What *don’t* You Eat Vegan Honey Mustard With?
The answer is: You eat it with everything.
- sweet potato fries
- vegan chicken nuggets
- baked, breaded cauliflower
- big, soft pretzels
Oh man, my tummy is rumbling just thinking of all the possibilities, and I’m sure there are even more that I’m not thinking of right now.
What is your favorite way to eat honey mustard sauce? Did I miss anything?
- ½ cup the Best Vegan Sour Cream, or your favorite brand of store-bought
- 4 tablespoons raw agave nectar
- 2 tablespoon Sir Kensington's Dijon Mustard
- ½ teaspoon turmeric powder (for yellower color, optional)
- Put all ingredients into a bowl and whisk together.
- Pour into pinch bowl for dipping.