spicy cashew dressing
My take on the famous spicy cashew dressing from Sweetgreen. This thick and creamy sauce is great for salads, marinades and for a vegetable dip. 100% vegan, soy free, refined sugar free, and gluten free, this dressing is safe for all my sensitive folks, and those on a paleo or ketogenic diet.
The key is to soak your cashews so they blend properly. Dial up or down the spice for your preference. Store in the fridge for up to a week and use on a variety of dishes throughout the week. I love this on chicken and shrimp.
Ingredients
1/2 cup of organic raw cashews- soaked in filtered water for a minimum of 2 hours
1/4 cup of EVOO
1 tbsp of water
1 tsp of toasted sesame oil
Heavy pinch of salt and black pepper
1 tsp of coconut aminos
1 tsp of maple syrup
The juice of half of a large, juicy lime
1 raw glove of organic garlic
1/2 inch chunk of organic raw ginger
1/2 tsp of chili paste- sambal oelek is great here. Siracha works too. Add more or less depending on how spicy you like it!
A heavy pinch of crushed red pepper flakes.
Instructions
Rinse and soak your cashews in filtered water for a minimum of 2 hours.
Combine your cashews with all the above ingredients in a food processor or blender.
Blend and add water as needed to achieve the right consistency.
Store in an air tight container or mason jar in the fridge for up to a week.