OMG I’m so excited about this sauce. I wanted to create a healthy and dairy-free dip for veggies and ended up with this versatile and creamy sauce. It was great with veggies and later poured some over a rice bowl (recipe coming soon). DELICIOUS! You could make a big batch of this and keep it in your fridge for a few days or freeze for a later meal.
Shushi’s Peanut Cashew Sauce (makes about 2 cups)
- 3/4 cup filtered water
- 2 tbsp natural peanut butter
- 4 tbsp coconut cream (when you open a can of coconut milk, the cream usually sits on top)
- 1/4 cup nutritional yeast flakes
- cup raw unsalted cashews
- 2 tbsp light tamari
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- juice of 1/2 lemon
- 1/2 tsp black pepper
Place all ingredients in a high-speed blender and blend until creamy and smooth. Dip away!