Vegan Burger Sauce with Cashews

Looking for a nice vegan burger sauce? This vegan burger sauce with cashews is full of flavor and comes together in just minutes. It’s creamy, tangy, a little smoky, a little sweet – basically everything you want in a good burger sauce. Whether you’re stacking up a veggie burger, dipping sweet potato fries, or adding a bold layer to your sandwich, this easy plant-based sauce delivers!

Ingredients for making Vegan Burger Sauce with Cashews:

• Raw cashews (unsalted, soaked)
• Soy yogurt
• Pickles
• Pickle brine
• Mustard (e.g., Dijon)
• Tomato paste
• Maple syrup
• Apple cider vinegar (or lemon juice)
• Sweet paprika
• Smoked paprika
• Garlic powder
• Salt
• Cayenne pepper
• Pepper
• 3 tbsp water

Needed equipement:

• Hand mixer / Blender

How to make Vegan Burger Sauce with Cashews:

Here’s a short tutorial video that quickly explains the recipe:

Preparing the Cashews:

The one thing to plan ahead for in this recipe is soaking the cashews. Ideally, start by covering them with cold water the night before. Alternatively, if you’re prepping on the same day, be sure to soak them for at least 4 hours before blending. However, if you’re short on time, you can simply boil them in hot water for 10 minutes instead.

Let’s Mix:

Once the cashews are ready, drain the soaking water and add them to your blender.

Now, add all the other ingredients: one pickled cucumber and some of its brine, water, soy yogurt, mustard, tomato paste, maple syrup, and apple cider vinegar. Next up are the spices: sweet paprika, smoked paprika, garlic powder, salt, cayenne pepper, and black pepper.

Finally, it’s time to blend! If the sauce turns out too thick for your taste, you can simply thin it with a splash of water. I personally like it a bit thicker – it’s less messy that way! But the perfect consistency might depend on which recipe you want to use the sauce with – for burgers, a bit thicker is nicer.

Storage of the Vegan Burger Sauce:

It’s great to have the sauce in a plastic squeeze bottle; it’s very convenient to use and you can also freeze it. Otherwise, keep the sauce cool in the fridge, it keeps well for 4–5 days. Alternatively, you can fill a screw-top jar with the finished sauce. If you know you won’t use it up in time, you can freeze it too.
Just one thing to note: don’t fill the jar all the way – leave about 20% space at the top. Liquids expand as they freeze, and you don’t want your jar to crack. Also, just place the lid loosely on top so air can escape.

Time to try the sauce out! How about with our delicious vegan BBQ tempeh burgers! They are protein-loaded and delicious!

I hope you enjoyed this vegan burger sauce recipe. Let me know what you think in the comments below!

Some Recipe Suggestions:

• Vegan potato burger buns
• Juicy pulled jackfruit burgers
• Vegan beet cream cheese
• Homemade tomato sauce recipe
• Oven-baked potato wedges
• Delicious cashew cream cheese recipe
• Vegan parmesan cheese

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