Cashew Butter Sauce
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.
Servings: 4
Calories: 159kcal
Ingredients
- ⅓ 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
- 1 Tablespoon fresh lime juice
- 2 Tablespoons homemade date syrup
- ⅛ teaspoon crushed red pepper flakes for heat
- ⅓ 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)
Nutrition
Calories: 159kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 176mg | Potassium: 190mg | Fiber: 1g | Sugar: 5g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
