First, in a bowl and add the thick part of a can of unsweetened coconut milk. Second, pour the remaining coconut milk into a sterilized glass jar with a tight-fitting lid and store in the refrigerator.
Finally, combine stone ground mustard, Dijon mustard, onion powder, garlic powder, granulated onion, granulated garlic, and yacon syrup.
Store any remaining Dairy-Free Yacon Mustard in the fridge for up to two weeks.
Serving Suggestion: Serve with Gluten-Free Baked Chicken Fingers
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