Mustard-Garlic Steamed Veggie Sauce – PALEO

This sauce is perfect for any dish of steamed vegetables and rice/grains. With a variety of flavors subtly incorporated together to create an invigorating yet comfort food-esque topping for veggies. Olive oil, salt, and pepper is a fabulous topping for vegetables and rice by itself (particularly when used with a combo of steamed potatoes, onions, and beets), but sometimes a person just needs a more exciting topping to mix things up.

Dinner right now is almost always steamed veggies with rice/grains, unless we’re having pancakes, so figuring out new and exciting ways to spice up steamed veggies is something that’s always on the agenda. Last night I tried out this sauce, and it was a success! Last night’s steamed veggie combo was potatoes, sweet potatoes, and purple onions with a side of broccoli, dark leafy greens, and fresh cilantro (believe it or not, the cilantro was actually a fun addition!) topped with olive oil, salt and pepper. We also had another small side of guacamole, which I chose to eat with my greens, but it could be eaten on it’s own too.

Mustard-Garlic Steamed Veggie Sauce


  • 1/2 Cup Pepitas (pumpkin seeds)
  • 1/4 Cup Sunflower Seeds
  • Handful (or two) of Pecans
  • 1/4 Cup Almond Milk
  • 1 TBSP Delicious Homemade Hummus (optional)
  • 1 1/2 Tsp Mustard
  • 3 TBSP Tahini
  • 1 Small Garlic Clove
  • 1/2 Tsp Himalayan Pink Sea Salt
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Paprika


  1. Place all ingredients in a food processor and blend.
  2. If needed, add 1-2 Tsp of additional non-dairy milk to thin out the mixture. For a thinner sauce, more milk than is noted in the recipe may be added. The recipe produces a mixture approximately the consistency of a thinner dip (like guacamole or hummus).
  3. NOTE: Always check the mustard you're using to make sure that it's "okay." Some mustards have ingredients that are allergens or that are extremely unhealthy (like high fructose corn syrup), so be sure to find a brand that doesn't have any bad stuff. I used French's Dijon Mustard - Chardonnay, just to provide an example of an acceptable option. I'm sure there are other acceptable options too, but this is the one I used for this recipe. 🙂
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