This is our version of the mustard n’ curry sauce from our favorite non-vegan, take-out eatery Chicken Kitchen. We thought we would have to give their mayonnaise-based, crack-infused sauce up, but with the help of Ricardo el Magnifico, we found the recipe online and made substitutions accordingly.
So here is our vegan version:
12 tsp Organic Vegenaise
1 1/4 tsp Yellow Mustard
1/2 tsp Curry Powder
A little drizzle of Light Agave Nectar
(Add some water and stir if you want a runnier consistency)