A very yummy and versatile sauce which you can leave as is or you can make it spicy to your liking. This goes great on salads, sandwiches, avocado boats or even as a sauce for kale chips or dips.
I call it Thousand Islands because it’s pink and mayo-e, like the original dressing with that name. I last had the “real thing” when I was about 10 years old, so this is the taste I remember it to have. I believe it also had some pickles too, but I’d say that’s optional, if you want it more chunky.
Makes: about 1.5 cups
Ingredients for a raw vegan Thousand Islands sauce:
- 1 cup cashews (soaked)
- 1/2 cup water or more if making a more diluted dressing
- 1/8 cup red bell pepper
- 1 tbsp. apple cider vinegar
- 1 tsp. sweet paprika
- 1 small garlic clove
- 1/2 tsp. salt
- Pinch of chilli powder to taste (optional)
- Pickles, finely chopped (optional)
How to make the sauce:
Soak the cashews in cold water for at least 2 hours or just leave them overnight. If you are in a rush and you don’t mind using the following option as it won’t be raw anymore, you can use boiling water and make the cashews soft in just 5 minutes.
Blend all of the ingredients in a high speed blender to get a smooth consistency.
Keeps in the fridge for 2 days.
