This is really good, but I want to try it without high fat cashews. I plan to try making it with a potato base first, maybe with some added carrots or zucchini.
½ cup (raw) cashews* FIND A SUBSTITUTE! - try 2 Yukon Gold potatoes and 2 carrots/1zucchini.- 1 Tablespoon
tomato pasteI used Sriracha instead since I had it on hand. It made for a great tang, but to make this more like Thousand Island, I could omit it or even use some ketchup. I never buy tomato paste and don't want to start just to get 1 TBSP for this one recipe. - ¼ cup + 1 Tablespoon distilled white vinegar
- 3 Tablespoons water
- 2 Tablespoons pure maple syrup
- ½ teaspoon reduced-sodium tamari (or Braggs Liquid Aminos, or Coconut Liquid Aminos)
- 2 teaspoons dill pickle relish (do not need to drain the pickle brine)
- ½ teaspoon garlic powder
- ¼ teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- pinch to ½ teaspoon sea salt (+/-)
Cook veggies to use for base - potatoes, carrots, zucchini, cauliflower...
BLEND - Place the veggies into a high-speed blender. Add all the remaining ingredients. Blend on high until smooth and emulsified, scraping down the sides occasionally.
Serve as a dipping sauce for fries. Also, it makes a spread for sandwiches.
Recipe Inspiration Source/s: