This recipe utilizes raw miso in place of salt and the sweetness of dates instead of honey. You could easily play around with switching out for the other ingredients. You may find yourself needing extra dates or honey, too, as mustard seed can become impressively potent when it is soaked in water. If you let your mustard temper in a jar in the fridge for a few days, you will find the spice-level drops to something a little less sinus-clearing. The sunflower seeds in this recipe are to help give a creamier texture and also to make the heat a little milder. Feel free to forgo them if you'd prefer a more traditional mustard flavor.

yields 1 cup

1/2 cup mustard seeds, soaked
1/4 cup sunflower seeds, soaked (optional)
1 tsp turmeric
1 tsp raw miso paste
1 lemon, juiced
1 date, pitted
1/2 -1 cup water 

Soak the mustard seeds for 8 hours then drain the soaking liquid. Place them in the blender with all other ingredients and blend until creamy, adding water as needed to gain desired texture. For milder mustard, add more sunflower seeds and/or dates.