Ingredients
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.
- Prep Time: 15 minutes
- Soak Time: 4 hours
- Category: Sauce
- Method: Blending
- Cuisine: International
- Diet: Vegan