Description
Tasty Sriracha dressing that will knock your socks off. Everyone will flip over these super tasty potatoes and Vegan Sriracha Dressing making them an ultimate Whole Food Plant Based dish, no oil, no sugar, no highly processed ingredients and gluten free.
Ingredients
- ½ cup raw unsalted cashews (soaked in hot water for 30 minutes)
- ½ cup unsweetened plain almond milk (or other plant milk)
- 2 ½ to 3 Tablespoons sriracha (+/- to taste – see recipe notes*, we used Wildbrine Probiotic Spicy Kimchi Sriracha)
- ½ teaspoon sea salt (+/- to taste – see recipe notes*)
- 1 Tablespoon + 1 ½ teaspoons lemon juice (+/- to taste – see recipe notes*)
Instructions
- Place the raw cashews in a bowl. Add boiling water to the bowl making sure the cashews are immersed. Allow to sit for 30 minutes.
- Discard the water that the cashews are sitting in. Add the cashews and plant milk to a high-speed blender and blend for one minute.
- Add all the remaining ingredients and blend for 30 seconds.
- Taste test the sriracha dressing flavors, add more sea salt, sriracha, or lemon juice until the desire flavors are achieved.
Serve over buddha bowls, salads, oven fries, literally anything.
Notes
*Sriracha: We were thrilled to find a Whole Food Plant Based compliant sriracha sauce. Wildbrine Probiotic Spicy Kimchi Sriracha has amazing flavor. We absolutely love it. If you are looking for a mild flavor, use 2 ½ Tablespoons of sriracha sauce. If you are looking for a little kick use 3 Tablespoons.
*Lemon Juice: The lemon juice balances the flavor of the sriracha. If you are looking for less kick, use a little more lemon juice. Add ½ teaspoon extra (beyond the recipe amount indicated) to mellow out the flavor, if desired.
*Sea Salt: You may need to add some additional sea salt based upon our family’s sea salt preferences. Conversely, you may wish less.