Homemade Vegan Spicy Mustard


As condiments go, spicy mustard is one of my favorites.  Mustard is a great ingredient in so many recipes and this spicy mustard is delicious no a sandwich, with Chinese food, or as an ingredient in other recipes like potato salad (as long as you want it to be SPICY.

Many mustard recipes calls for honey as one of the sweeteners, but I substituted Agave Nectar to make this recipe vegan.  Another substitute in this recipe was a happy accident.  I was supposed to use 2 cups of dark beer, but I only had 1 1/2 cups so I substituted 1/2 cup of root beer and it worked beautifully.  The root beer adds to the flavor profile and enabled me to cut back on the other sweeteners I used.


  • 1/2 cup black mustard seeds
  • 1/2 cup yellow mustard seeds
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1 1/2 cups dark beer
  • 1/2 cup root beer
  • 3 Tbsp Agave nectar
  • 1/4 cup dark brown sugar
  • 2 tsp salt
  • 1 tsp turmeric
  • 1 cup dry ground mustard


In a medium bowl, combine the black and yellow mustard seeds with both vinegars and 1 1/2 cups of dark beer.  Cover and refrigerate overnight.mustard_1

The next day, in a medium saucepan, combine the 1/2 cup root beer with the agave nectar, brown sugar, turmeric, and salt and bring it to boil.  Remove from heat and let cool for about 15 minutes.  Add the root beer mixture to a blender with 1 cup of ground mustard and the mustard seeds with their soaking liquid.  Blend on high for approximately 1 – 2 minutes.

Transfer the mustard to a jar (or jars in my case) and refrigerate overnight before serving.  This mustard can be easily stored for 2 – 3 months refrigerated.


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