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Spicy Brown Dipping Sauce
With only cashews, mustard, maple syrup, and water, this might be the easiest dip you’ve ever dipped into. Grab a wrapped asparagus, some crackers, or even just a spoon! No judging here.
Active Time: 10 Minutes
Total Time: 10 Minutes
Servings: 12
Ingredients
- 1 cup raw cashews soaked and drained if you don’t have a quality blender or white beans for a nut-free option
- ¼ cup Plochman’s Spicy Brown Mustard
- 1 tablespoon Maple syrup or date syrup
- ½ cup of water
- 1 bundle Asparagus spears
- 1 13.8 ounce Pre-made pizza dough
- flour for surface
Directions
Mustard Sauce- If you do not have a quality high-speed blender, soak the raw cashews in water overnight, then drain. Or use drained white beans.
- If you have a quality high-speed blender, skip the first step.
- Add all the ingredients to a high-speed blender
- Blend until smooth
- Cover and place in the refrigerator until ready to use.
- For a thinner mustard dipping sauce, add additional water until the sauce meets your needs. Use less water for a thicker dip.
- Wash and cut the rough ends off the asparagus
- Once the dough is chilled, sprinkle flour on a hard surface, and roll the dough out to about ⅛ inch thickness.
- Using a pizza cutter or sharp knife, cut the dough into thin strips.
- Prepare a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 425ºF.
- Now, wrap each asparagus spear with a thin strip of dough, repeating each piece from top to bottom like a candy cane.
- To avoid the pieces baking together, leave space between each asparagus spear on the baking sheet as the dough expands while cooking.
- Cook for 10 minutes or until brown.
- Use a spatula to carefully remove the asparagus spears from the baking sheet to keep the dough from breaking.
- Serve with spicy brown mustard sauce.
