This sauce will make a good plant-based dip or a salad dressing. It tastes amazing and it’ll add extra protein to a meal. It goes particularly well with lentil quinoa veggieballs.
1 tablespoon blackstrap molasses
1 tablespoon apple cider vinegar
1 tablespoon tomato paste
½ tablespoon mustard
¼ cup water
1Soak cashews in plenty of water for 4 hours or overnight. Drain really well.
2Combine all the ingredients in a blender and blend until smooth. Use for dips and salads.
- Store in the fridge in an air-tight container for up to 3 days.
- You can add it to steamed veggies like broccoli and cauliflower, green beans and chickpeas.