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Mustard-Ginger Cream Sauce


This wonderful cream sauce is a fantastic addition to warm astringent dishes (quiche, eggless potato ‘omelette’ or on an open savoury sandwich). Saying that, I’m the last person on earth to be called a ‘food purist’ and thus my philosophy on mixing flavours is this: if it tastes good FOR YOU, go for it. And I would certainly advise you to go for it and make this delicious cream sauce. :)

Prep time: 5 min
Cooking time: 20 min

Difficulty: easy




  • 2 tbsp. coconut oil
  • 2 small onions, finely chopped
  • 3 cloves garlic, minced
  • 250ml vegetable broth
  • 2 tsp. nutritional yeast
  • 3 tbsp. white wine vinegar
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tbsp. Ginger-garlic paste
  • 3 tbsp. Dijon mustard
  • 1 tbsp. corn-starch (aka cornflour)
  • Pinch of salt


1. Add the onions onto the frying pan; add the coconut oil and fry on a high heat constantly stirring until golden brown (2-3 min).

2. Turn the heat to medium; add garlic and fry for another 1 min.

3. Add the vegetable broth, nutritional yeast, white wine vinegar, oregano, thyme, garlic-ginger paste and cook on a medium heat until the water content reduces in half.

4. Add the corn-starch, mustard and salt and cook for another couple of minutes until its consistency sets.

5. Transfer into a food processor and blend until smooth.


7 November 2016