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The vegan burger sauce with cashews was poured into a plastic squeeze bottle. A sliced ​​burger bun is placed on a plate, and the vegan burger sauce is spread over it.

Vegan Burger Sauce with Cashews

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This vegan burger sauce with cashews is creamy, smoky, and tangy. A quick and flavorful plant-based sauce for burgers, sandwiches, or fries.

  • Total Time: 4 hours 15 minutes
  • Yield: 250 ml 1x

Ingredients

Scale

100 g raw cashews (unsalted, soaked)

100 g soy yogurt

30 g pickles (about 2 tbsp finely chopped)

3 tbsp pickle brine

1 tsp mustard (e.g., Dijon)

2 tsp tomato paste

1 tsp maple syrup

1 tbsp apple cider vinegar (or lemon juice)

1/2 tsp sweet paprika

1/2 tsp smoked paprika

1 tsp garlic powder

1/2 tsp salt

1/2 tsp cayenne pepper

2 tsp pepper

3 tbsp water

Instructions

Preparing the Cashews:

Covering  the cashews with cold water the night before.
Alternatively, soak them for at least 4 hours before blending.
If you’re short on time, boil them in hot water for 10 minutes instead.

Let´s Mix:

Drain the soaking water from the the cashews and add them to your blender.
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.
Add all the spices:
sweet paprika, smoked paprika, garlic powder, salt, cayenne pepper, and black pepper.
It’s time to blend. 
Enjoy!

Notes

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.

  • Author: Tanja
  • Prep Time: 15 minutes
  • Soak Time: 4 hours
  • Category: Sauce
  • Method: Blending
  • Cuisine: International
  • Diet: Vegan