Somewhere between a nacho cheese, a spicy-sweet cream sauce, and the kind of food you want to consider bathing in lives this crazy-versatile vegan cashew sauce. It's sweet n spicy, creamy as heck, and ready to change the way you eat, well, pretty much everything. Your roasted veggies/pasta/salads/burgers/sandwiches/tacos will not.know.what.hit them. Plus it's easy to customize with the tips at the bottom. Let's get to it!
Ingredients
Makes about 1 cup
½ cup Yumbutter Superfood Cashew Butter
¼ cup water (you may use more for a thinner consistency)
¼ teaspoon cayenne pepper
½ teaspooon ground cumin
¾ teaspoon ground coriander
1” piece turmeric root, peeled OR 1 teaspoon dried and ground turmeric
½” piece fresh ginger root, peeled OR ½ teaspoon dried and ground ginger
1 tablespoon pourable honey
Zest of 1 lemon
1 teaspoon fresh lemon juice
½ teaspooon black pepper
Salt to taste
Directions
Combine all ingredients in a blender — high-speed works best and process until fully incorporated. For a spreadable consistency (for use on sandwiches, or as a dip), use less water. for a more pourable consistency (for use on salads and as a sauce), use more water.
Customize this!
-Swap lime for the lemon zest and juice
-Use maple syrup instead of honey
-Dial back the spice level
-Use 50/50 cashew butter and peanut butter
