Spicy Cashew Dressing (extra creamy!)
This spicy cashew butter dressing recipe is a take on the Trader Joe's version you know and love. my version is gluten-free, vegan, and made without coconut.
Servings: 6
Calories: 147kcal
Ingredients
- ½ cup Cashew Butter
- 1 lime juice and zest
- ½ cup fresh cilantro loosely packed
- 2 Tablespoons tamari gluten free soy sauce or regular soy sauce if not GF
- 2 Tablespoons fresh ginger minced
- 2 Tablespoons rice vinegar
- 1 Fresno chili stem removed
- 1 clove garlic minced
- 1 teaspoon maple syrup
- ½ teaspoon kosher salt
- ¼ crushed red pepper flakes
- hot water about 2 to 4 tablespoons
Instructions
- Add all ingredients , except the water, to a high powdered blend and blend on high for 1 minute.
- Gradually add hot water until the dressing reaches a pourable consistency that isn't too thin.
Notes
- Remove the seeds from the chili is optional.
- You can substitute a small Thai chili, serrano pepper or jalapeño for the Fresno chili.
- Place ¾ cup raw cashews on a baking sheet. Roast for 10 to 15 minutes at 350 F degrees.
- Cool for 10 minutes. Then blend for 5 to 10 minutes until a paste forms.
Leave a review or get more information on the recipe!
