This cashew butter dressing is a must-have for some of our favorite vegan recipes like Crispy Chickpea Poke Bowl and Mediterranean Chickpea & Couscous Salad. We have no doubt you’ll find other tasty recipes to use it with too!
Prep time: 10 minutes
Cook time: N/A
4 TBSP cashew butter
1 clove garlic, roughly chopped
1 tsp freshly grated ginger root
1 tsp miso paste
1 TBSP pure maple syrup
1 tsp rice wine vinegar
1 TBSP tamari soy sauce
1 tsp Sriracha sauce
¼ cup water, or more, as needed
- In a blender place the cashew butter, garlic, ginger, miso, maple syrup, vinegar, soy sauce, Sriracha and ¼ cup of water. Blend until smooth and creamy, scraping down the sides occasionally, if needed. If the dressing is too thick, add more water 1 teaspoon at a time, blending well after each addition, until you reach your desired consistency.
If you don’t use it all at once, you can store it in the fridge for 7-10 days.
SSG notes (per serving)
Total Fat: 6g
Total Carbs: 6g