Vegan Recipes

Vegan Creamy Dijon Sauce


  • 1 cup unsweetened almond milk (or other plant-based milk)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch or arrowroot powder (for thickening)
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • Salt and pepper to taste


  1. Prepare the Thickening Agent:
    • In a small bowl, mix the cornstarch (or arrowroot powder) with a few tablespoons of the almond milk until smooth. This will be your thickening agent.
  2. Cook the Garlic:
    • In a medium saucepan, heat the olive oil over medium heat.
    • Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
  3. Combine Ingredients:
    • Add the remaining almond milk, Dijon mustard, nutritional yeast, lemon juice, and onion powder to the saucepan. Stir well to combine.
  4. Thicken the Sauce:
    • Slowly whisk in the cornstarch mixture into the saucepan.
    • Continue to whisk constantly until the sauce begins to thicken, about 3-5 minutes.
  5. Season and Serve:
    • Once thickened to your desired consistency, remove the sauce from heat.
    • Season with salt and pepper to taste.
    • Serve immediately, or let it cool and store in an airtight container in the refrigerator for up to a week.


  • Adjust the thickness by adding more or less cornstarch mixture. If it gets too thick, you can thin it out with a little more almond milk.
  • This sauce is great over vegetables, pasta, grains, or as a dip for vegan nuggets and other snacks.

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