1 cup vegan mayonaise
3 tablespoons yellow mustard
2 tablespoons raw agave nectar
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Whisk together all ingredients in a small bowl and viola! There’s your sauce.
It’s great in vegan chick’n wraps, on top of veggie burgers, or on anything else you feel like adding a little kick of flavor to. This recipe can be stored in an air-tight jar in the fridge for up to 2 weeks.
Source of recipe: My attempt at recreating my favorite dip from pre-vegan days.