Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30

Cashew Butter Dressing

There’s a Thai restaurant down the street from my apartment that makes the best peanut sauce I’ve ever had. They wouldn’t tell me their secret, so I set out to make my own version using cashew butter. This tangy and slightly sweet dressing is great with Asian-style lettuce wraps, rice paper vegetable rolls, or salads like my Vietnamese Charred-Pork Salad Bowls.

Makes ¾ cup

• ½ cup cashew butter
• 1 garlic clove, minced
• ½ teaspoon grated fresh ginger
• 3 tablespoons orange juice
• 2 tablespoons coconut aminos
• 1 tablespoon fresh lime juice
• ½ teaspoon red pepper flakes
• 1 to 2 tablespoons water, if needed

In a blender, combine the cashew butter, garlic, ginger, orange juice, coconut aminos, lime juice, and pepper flakes. Blend until smooth and creamy. If the dressing is too thick, add 1 to 2 tablespoons of water and blend again. Use immediately or store in the refrigerator for up to 1 week.