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Vegan Mustard and Dill Sauce

A creamy Mustard and Dill Sauce that’s perfect for dipping roasted vegetables in, spreading on a sandwich or as a salad dressing.

I served this with my Hasselback Potatoes and Roasted Vegetables. This recipe shows how to make a main meal out of roasted vegetables that have a variety of textures. The vegetables are kept in large pieces that are perfect for dipping in this delicious Mustard and Dill Sauce.

Hasselback potatoes and roasted vegetables

Vegan Mustard and Dill Sauce

A creamy sauce perfect for dipping roast vegetables in, spreading on sandiwches or as a salad dressing.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Condiments & Sauces, Side Dish
Cuisine Swedish
Servings 4


  • 2 teaspoons olive oil
  • 1 large shallot finely diced
  • 1 small garlic clove finely minced
  • 125 ml white wine
  • 250 ml vegan cooking cream
  • 3 tablespoons dijon mustard
  • 1 tablespoons chopped fresh dill
  • 1 tsp agave syrup
  • Salt and pepper


  • Heat a pan over medium heat, add 2 teaspoons of olive oil. Once the oil is hot add the shallot with a pinch of salt. Saute until the shallot is soft, around 2 minutes. Add the garlic and continue to cook for 1 minute.
  • Add the wine and simmer until almost fully cooked off, around 2 minutes.
  • Add the mustard and vegan cream. Continue to cook until thickened to your desired consistency, around 2 minutes.
  • Remove from heat, add the fresh dill and 1 teaspoon of agave syrup, check for seasoning.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

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