This creamy, spicy cashew dressing (or dip!) has the perfect balance of flavors. This sweet, savory, and spicy sauce can be slathered on top of salads, rice bowls or noodles! With just 2 minutes of prep required, it’s so simple and so delicious
1/3ccashew butterpeanut butter for budget friendly or sesame tahini for a nut-free sub
1/4chot water
2Tbspcoconut aminos*
1Tbsprice vinegar or apple cider vinegar
2tspagave or other sweetener
2tsptoasted sesame oil
1/4tspred chile flakes or 1/2 tsp hot saucemore if you like extra spicy
Instructions
If your cashew butter is refrigerated, heat it in the microwave for 10 seconds to soften it.
Use a whisk, blender or immersion blender to mix this dressing. Cashew butter can sometimes be grainy and the blender or immersion blender will work best to make it super smooth.
Place all the ingredients in a mixing bowl or blender and mix until smooth.
Taste. Feel free to add more vinegar if you prefer it more sour, more sweetener, coconut aminos for more salty flavor or more chile flakes/hot sauce for more kick.
Store this dressing in the refrigerator and it will stay fresh for several weeks (less time if lime juice is used). It it gets to stiff, heat briefly (10-15 seconds) in the microwave and stir.
Notes
*Coconut aminos is similar to soy sauce but milder in flavor and less salty.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.