Description
Made with simple ingredients, it’s perfect as a dressing, dip, or sauce for your favorite dishes. And the best part? It’s oil-free, vegan, and takes 5 minutes to make.
Ingredients
Units
Scale
- 1/3 cup cashew butter
- 2 Tablespoons coconut aminos (if using regular aminos or soy sauce, use half the amount)
- 2 cloves garlic, chopped
- 1 Tablespoon apple cider vinegar (or rice vinegar)
- 1 Tablespoon fresh ginger root, grated or minced
- 2 Tablespoons homemade date syrup
- 1/3 cup water (add a tablespoon more water for a thinner consistency)
Instructions
Put all ingredients and water into a mini blender and blend until smooth and creamy. I like using my Magic Bullet mini blender for sauces and dressings. It makes clean-up a breeze!
Taste your sauce and adjust the flavors as needed. Add a little more lime juice for brightness, apple cider vinegar for twang (lol!), date syrup for sweetness, or a pinch of salt for saltiness.
Enjoy immediately, or store leftovers in an airtight container (e.g., mason jar) in the refrigerator for up to 5 days.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Knife
- Cutting board
- Mini-blender (or regular blender)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: Blender
- Cuisine: American