Creamy garlic mustard sauce (dairy free)

Creamy garlic mustard sauce – gluten free, grain free, dairy free, clean, vegan, vegetarian and paleo friendly


Yes it’s Monday again and this week I’m going to give you condiments, sauces and dips recipes. The fact that today’s recipe is made from cashews is just a coincidence but it is far too delicious to keep to myself.

Growing up with a Swiss father as the cook (and a bloody good one at that!), I was lucky to experience the most flavourful sauces. Of course, lots of butter and cream was used but dinner was an exciting adventure for me. I never complained when I arrived home from school at 4 pm to the table already set for dinner and the sound of sauce being scraped out of the frying pan.

Now that I’m more health conscious and need to be free from dairy, I don’t believe in missing out on the delicious creaminess that sauces bring. That’s where raw cashews come in once again. It’s very easy to make. Just soak your raw cashews overnight or for 20 minutes in just boiled water and then blitz till smooth and creamy. This will form the “cream” part of your sauce. Once you’ve cooked the garlic and onion you can add your “cream”.
I slathered my sauce all over a piece of juicy, grass fed beef for lunch yesterday and enjoyed every mouthful! You can also try it with pan fried chicken too – which I plan to do for dinner tonight. It would also taste great over potatoes and other veggies. Make sure you’re using a high speed blender, food processor or smoothie maker with ice crushing blades (what I’ve been currently making everything in since my food processor died) so that you get creaminess and not a grainy sauce. Bon appetit!


Creamy garlic mustard sauce 3
Juicy, grass fed beef with a big dollop of creamy garlic mustard sauce. Delicious!


Why this is so good for you


Cashews reduce the risk of coronary heart disease, help prevent gallstones, help prevent macular degeneration, reduce the risk of colon cancer, increase immunity and reduce the risk of stroke.
Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.
Garlic has antibacterial, antiviral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lower the risk of most types of cancer.
Mustard powder protects from gastrointestinal cancer, helps control the symptoms of asthma, speeds metabolism, helps slow down ageing, relieves rheumatoid, arthritic and muscle pain, helps reduce constipation, fights skin infections and strengthens the immune system.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma


Have a great day

Love, Tash x


Creamy garlic mustard sauce

Yield: About 3/4 cup


  • 1/2 cup raw (natural cashews) soaked, rinsed and drained
  • 1/2 cup finely chopped brown onion (I used about 1/2 a medium sized onion)
  • 1 tablespoon finely chopped garlic (I used 2 large garlic cloves)
  • 1 1/4 teaspoons mustard powder
  • 1/2 - 1 teaspoon fine pink Himalayan salt
  • Generous grind cracked black pepper
  • Optional: Tiny pinch of dried thyme
  • 1 tablespoon finely chopped fresh parsley


  1. Place a splash of oil in a small - medium saucepan on medium low heat and cook the onion for 5 minutes or until soft and translucent. Add the garlic and cook for a further 2 minutes.
  2. Meanwhile, place cashews along with 8 - 10 tablespoons water in a food processor, high speed blender or smoothie maker with ice crushing blades and blitz till smooth and creamy.
  3. Add to saucepan along with the mustard powder. Season with salt and pepper and optional dried thyme.
  4. Sauce will continue to thicken so add water as necessary to thin out to desired consistency.
  5. When ready, stir through the parsley.

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