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!
Ingredients
- 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
Instructions
- 1
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.
Tips
If you don’t use it all at once, you can store it in the fridge for 7-10 days. SSG notes (per serving) Calories: 79 Total Fat: 6g Total Carbs: 6g Fiber: .5g Sugars: 3g Protein: 2g
Tags
Dairy FreeEgg FreeGluten FreeLow CarbMeal Prep Freezer FriendlyQuickStage 3Vegetarian
