If you’re a big fan of McDonald’s orders, especially their signature sweet and sour sauce, you’re in for a treat!
This , from homemade nuggets to crispy egg rolls. Whether you’re recreating a fast-food classic at home or looking for a sweet component to pair with your favorite Chinese food, this copycat recipe hits all the right notes. Plus, no more leftover sauce dilemmas—make as much as you need and enjoy that nostalgic McDonald’s sweet flavor anytime!
Why I Love This Recipe
Here are several reasons why I love this homemade sweet and sour sauce recipe:
Homemade Sauces are THE BEST: Making it from scratch means no preservatives or mystery ingredients—just pure flavor I know and love!
Quick & Easy: With simple pantry staples and just a few minutes, I have a delicious sauce ready to go.
Customizable: I can adjust the spice level or sweetness to suit my taste, making it perfect every time.
Versatile: It’s great for more than just dipping—I use it with chicken nuggets, french fries, as a glaze, or even in stir-fries.
No High Fructose Corn Syrup: Made with simple ingredients, this sauce is free from high fructose corn syrup and other artificial additives.
Ingredients
1/2 cup Apricot Preserves
2 tbsp Ketchup
2 tbsp Soy Sauce
2 tbsp White Vinegar
1 tbsp Brown Sugar
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Ground Ginger
1/4 tsp Salt
1/4 tsp Black Pepper
1 tbsp Cornstarch (optional, for thickening)
2 tbsp Water (optional, for thinning)
Red Pepper Flakes (to taste, optional for a hint of heat)
Add ins and Substitutions
Add ins:
Extra Spice: Add more red pepper flakes or a dash of hot sauce for a spicy kick.
Ginger: Freshly grated ginger enhances the warmth and depth of the sauce.
Extra Sweetness: Add honey, a bit more brown sugar, a splash of pineapple juice, or a touch of maple syrup for a richer, sweeter flavor.
Hot Honey: Add a drizzle for a blend of sweetness and heat that enhances the sauce’s flavor complexity.
Substitutions:
Soy Sauce: Swap with tamari or coconut aminos for a gluten-free option.
Brown Sugar: Substitute with honey, maple syrup, or coconut sugar for a natural sweetener.
White Vinegar: Use rice vinegar or apple cider vinegar for a milder, slightly sweeter taste.
Apricot Preserves: Substitute with peach preserves or pineapple preserves for a different fruity base. You can also use apricot jam or another jam per your preference.
Step-By-Step Instructions
Mix Ingredients: In a small saucepan, combine apricot preserves, ketchup, soy sauce, white vinegar, brown sugar, garlic powder, onion powder, ground ginger, salt, black pepper, and a pinch of red pepper flakes.
Simmer: Heat the mixture over medium heat, stirring frequently, until it begins to simmer (about 3-5 minutes).
Adjust Consistency:
To Thicken: Dissolve 1 tbsp of cornstarch in 2 tbsp of water. Gradually add it to the sauce, stirring constantly, until the desired thickness is reached.
To Thin: Add a little water (1-2 tbsp) if you prefer a thinner consistency, adjusting to your taste.
Taste and Adjust: Taste the sauce and add more red pepper flakes if you’d like it spicier.
Cool and Serve: Remove from heat, let the sauce cool, and serve with nuggets, fries, or any snack!
Storage Suggestions
Store in an airtight container in the fridge for up to a week. Enjoy your homemade sweet and sour sauce!
In a small saucepan, combine apricot preserves, ketchup, soy sauce, white vinegar, brown sugar, garlic powder, onion powder, ground ginger, salt, black pepper, and a pinch of red pepper flakes.
Simmer:
Heat the mixture over medium heat, stirring frequently, until it begins to simmer (about 3-5 minutes).
Adjust Consistency:
To Thicken: Dissolve 1 tbsp of cornstarch in 2 tbsp of water. Gradually add it to the sauce, stirring constantly, until the desired thickness is reached.To Thin: Add a little water (1-2 tbsp) if you prefer a thinner consistency, adjusting to your taste.
Taste and Adjust:
Taste the sauce and add more red pepper flakes if you’d like it spicier.
Cool and Serve:
Remove from heat, let the sauce cool, and serve with nuggets, fries, or any snack!
Myths About Plant-Based Proteins: What You Need to Know
Plant-based proteins are becoming more popular as people look for healthier, more sustainable, and ethical ways to eat. Whether you’re trying to eat less meat or just explore new food options, plant-based proteins offer lots of benefits.
However, many people hesitate to include them in their diet because of concerns or misconceptions, like not getting enough protein or missing essential nutrients.
This article will bust some of the biggest myths about plant-based proteins, so you can make informed choices and feel confident about including them in your flexitarian lifestyle.
Myth #1: You Can’t Get Enough Protein on a Diet incorporating Plant-Based Proteins
The Myth: Plant-based diets don’t provide sufficient protein.
The Truth: Variety ensures adequate protein intake (e.g., beans, tofu, lentils, and plant-based meats).
Examples of Plant-Based Foods with High-Protein:
Edamame (Soybeans)
Protein: ~18.5 grams per cup (cooked)
Enjoy as a snack or add to salads and stir-fries.
Lentils
Protein: ~18 grams per cup (cooked)
Perfect for soups, stews, and curries.
Tofu
Protein: ~10 grams per 1/2 cup (firm tofu)
Versatile for stir-fries, soups, or grilled dishes.
Myth #2: Plant-Based Proteins Don’t Provide Essential Amino Acids
The Myth: Plant-based proteins are incomplete or insufficient in essential amino acids.
The Truth: Combining foods like beans and rice or consuming a variety over time ensures all nine essential amino acids.
The body does not require all essential amino acids to be consumed in a single meal. Instead, it maintains a pool of amino acids that it draws from throughout the day to build and repair tissues. As long as you consume a variety of protein sources throughout the day, your body can assemble the essential amino acids it needs.
Myth #3: Plant-Based Proteins Are Only for Vegans
The Myth: If you’re not vegan, plant-based proteins aren’t for you.
The Truth: Flexitarians and omnivores can benefit from incorporating plant-based proteins for variety and health.
Reducing meat consumption, even without eliminating it, has significant environmental and ethical benefits. Livestock farming is a major contributor to greenhouse gas emissions, water use, and deforestation, so cutting back helps conserve resources and protect ecosystems. Ethically, eating less meat reduces demand for factory farming, improving animal welfare by promoting more humane practices. Small steps, like replacing a few meals a week with plant-based options, can make a meaningful difference for the planet and animals alike.
Myth #4: Plant-Based Proteins Are Too Expensive
The Myth: Plant-based proteins, especially alternatives like plant-based meats, cost too much.
The Truth: Affordable options like beans, lentils, and tofu are cost-effective and nutritious.
Examples Plant-Based Staples vs. Animal Proteins:
Bottom Line
Plant-based proteins are nutritious, versatile, and accessible for everyone, making them a great addition to any diet.
Whether you’re a full-time vegetarian or a flexitarian looking to eat less meat, starting small and staying curious can open up a world of delicious and sustainable options.
Plant-Based Protein: A Nutritious, Ethical, and Sustainable Choice
Incorporating plant-based proteins into your diet is a smart way to boost nutrition, make ethical choices, and be kind to the planet. Whether you want to eat less meat or embrace a fully plant-based lifestyle, these protein-packed options offer flavor, versatility, and health benefits. Beyond personal health, choosing plant-based proteins can also align with ethical values, supporting animal welfare and reducing environmental harm.
For Flexitarian Living, individuals who enjoy a mix of a plant-based diet and animal-based foods, plant-based proteins are a great way to balance your plate while supporting your health and values.
Let’s explore how these choices can make a difference for your body, animals, and the Earth.
Why Choose Plant-Based Proteins?
The way our food is produced impacts more than just our plates—it affects animals, the environment, and our health. Traditional animal farming raises significant concerns about animal welfare, with millions of animals kept in confined spaces and enduring harsh conditions. By choosing plant-based proteins, you can opt out of practices that cause animal suffering, making a more compassionate and ethical choice.
Plant-based proteins also have a smaller environmental footprint compared to meat production. Livestock farming is a leading cause of greenhouse gas emissions, deforestation, and water pollution. Incorporating more plant-based foods into your diet helps reduce demand for resource-heavy practices, contributing to a healthier and more sustainable planet.
In addition to these ethical and environmental benefits, plant-based proteins are incredibly nutritious. They’re packed with fiber, vitamins, and minerals and are naturally low in saturated fats. Eating more plant-based meals isn’t just for vegans or vegetarians—it’s a healthy option for everyone, offering a delicious way to support your well-being while making a positive impact on the world.
Myths About Plant-Based Proteins
Think you can’t get enough protein on a plant-forward diet or that plant-based proteins lack essential amino acids? These common misconceptions couldn’t be further from the truth! Witha variety of foods like beans, tofu, quinoa, and lentils, it’s easy to meet your protein needs and get all nine essential amino acids. Plant-based proteins aren’t just for vegans—they’rea great choice for flexitarians or anyone looking to add variety to their meals.
Check out this article for more on these myths!
Top Plant-Based Protein Sources
Beans and Lentils
Beans and lentils are a cornerstone of plant-based eating. They’re affordable, versatile, and packed with protein, dietary fiber, and essential nutrients.
Popular Varieties: Black beans, chickpeas (or garbanzo beans), kidney beans, black-eyed peas, and red lentils.
Nutritional Power: About 15-18 grams of protein per cooked cup. Add them to soups, salads, or tacos for a satisfying meal.
Tofu
Tofu is made from soybeans and acts like a blank canvas, soaking up the flavors of your favorite marinades and sauces.
Types: Silken, soft tofu, firm, and extra-firm tofu work in everything from smoothies to stir-fries.
Nutrition Highlights: Around 10 grams of protein per half-cup, plus calcium and iron for strong bones.
Tempeh
Tempeh is another soy-based superstar, but it’s fermented, giving it a firm texture and nutty flavor.
Health Benefits: About 15 grams of protein per 3-ounce serving, along with probiotics for gut health and fiber to keep you full.
Try it crumbled in tacos or sliced into sandwiches.
Nuts and Seeds
Nuts and seeds are perfect for snacking or adding crunch to meals. They also provide protein and healthy fats.
Popular Picks: Almonds, walnuts, pumpkin seeds, peanut butter or other nut butters, hemp seeds, sesame seeds, sunflower seeds, chia seeds, and flaxseeds.
Nutritional Value: Around 5-7 grams of protein per ounce, along with omega-3 fatty acids for heart health.
Plant-Based Meats
Plant-based meats are a convenient way to enjoy familiar textures and flavors of animal protein without animal products.
Common Brands: Beyond Meat, Impossible Foods.
Protein Content: 15-20 grams per serving, depending on the brand. Add them to pasta dishes, burgers, or stir-fries for an easy protein boost.
Soy Milk
If you’re looking for a dairy-free milk alternative, soy milk is a top choice.
Nutritional Highlights: About 7 grams of protein per cup, often fortified with calcium and vitamin D.
Use it in smoothies, coffee, or cereal.
Vegetables
While they’re not the highest in protein, vegetables still contribute to your daily intake and offer tons of vitamins, minerals, and antioxidants.
High-Protein Veggies: Broccoli, spinach, and Brussels sprouts are great choices.
Pair them with a protein-rich side, like beans or quinoa, for a balanced meal.
Tips for Adding Plant-Based Proteins to Your Diet
Start Small: Swap meat for a plant-based protein source, such as beans, tofu, or plant-based meats, in one or two meals a week.
Mix It Up: Try a variety of plant proteins to keep meals interesting.
Make it Easy: Use canned beans, frozen veggie burgers, or tofu to save time.
Snack Smart: Grab a handful of roasted chickpeas or seeds when you need a quick bite.
A Balanced Plate
Plant-based proteins are incredibly versatile, and with so many options, it’s easy to find something you’ll love. Pair them with whole grains, healthy fats, and plenty of vegetables to create a well-rounded meal that’s satisfying and nutritious.
Whether you’re adding more meatless meals to your week or diving fully into plant-based eating, these protein-packed foods will help you feel energized and healthy while supporting a more sustainable planet.
Building a Balanced Plate
Plant-Based Protein: Start with a hearty source like beans, tofu, lentils, or tempeh. These will form the foundation of your meal.
Healthy Fats: Include sources of healthy fats such as avocado, olive oil, seeds, or tahini to support overall health and make meals more satisfying.
Example: Drizzle a salad with tahini dressing or toss roasted veggies in olive oil.
Vegetables: Fill half your plate with a mix of cooked and raw vegetables for a variety of flavors, textures, and nutrients.
Example: Add steamed broccoli, roasted sweet potatoes, or a fresh spinach salad.
The Bottom Line
Choosing plant-based proteins isn’t just about nutrition, it’s a step toward living in harmony with your values. Whetheryou’re motivated by health, ethics, or sustainability, incorporating these foods into your diet can help you make a positive impact on the world around you.
More Articles From Sarah Harper a Registered Dietitian
Panera Thai Chicken Soup Recipe: A High Protein Flexitarian Recipe
Craving something cozy and flavorful for those cold-weather days? This easy and vegan recipe for Thai-Style Chicken Soup is the perfect soup!
With just a few steps, you’ll have a spicy-sweet coconut broth packed with tender chicken and fresh veggies that’s ideal for busy weeknights.
This recipe is inspired by Panera Bread’s beloved Thai Chicken Soup that has been discontinued and is no longer available on their menu. This soup is a deliciously hearty dish you can whip up with simple ingredients from your grocery store.
Why I love This Recipe
You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
Flexitarian-Friendly – This recipe is perfect for those following a flexitarian lifestyle! With easy swaps like plant-based chicken and vegetable broth, it’s simple to make this dish fully vegan or adapt it to suit various dietary preferences. You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
Healthy – Loaded with colorful vegetables, protein, and a broth rich in nutrients, this soup is a nourishing choice that keeps you satisfied. I add soy curls for additional protein and fiber.
Quick to Prepare – Perfect for those times when you need a comforting meal in under an hour, making it a go-to for last-minute dinners. This recipe is for ease and convenience on busy nights.
Easy – Minimal prep and simple ingredients make this recipe super accessible, even on the busiest days. Just chop, simmer, and enjoy!
Meal Prep-Friendly – This soup stores well, so you can make a big batch and enjoy leftovers throughout the week. It even freezes beautifully!
Tools
Here’s what you’ll need to make this Thai-inspired soup:
Cutting Board – Essential for prepping the veggies and herbs.
Chef’s Knife – For slicing, dicing, and mincing ingredients like bell peppers, onions, and ginger.
Large Pot – A heavy-bottomed pot works best for simmering the soup and combining all the flavors.
Wooden Spoon or Spatula – This is used to stir the aromatics and ensure the ingredients are well mixed.
Measuring Spoons and Cups – To accurately portion out spices, sauces, and liquids.
Tongs or Slotted Spoon – Useful for adding or removing the vegan chicken or noodles.
Ingredients
Coconut Oil – A base for sautéing the vegetables, adding richness and a subtle coconut flavor.
Shiitake Mushrooms, sliced – Adds earthy flavor and satisfying texture.
Red Bell Peppers, thinly sliced – Provides sweetness and a pop of color.
Carrot, julienned, or thinly sliced – Adds a hint of natural sweetness and extra nutrients.
Onion, diced – A classic base for building flavor.
Vegan Red Curry Paste – Use a vegan brand such as Thai Kitchen or make it homemade.
Fresh Ginger, minced – Brings warmth and a touch of zest.
Garlic, minced – Enhances the depth of flavor with a hint of spice.
Lemongrass Paste – Adds a citrusy brightness that complements the coconut and curry.
Vegetable Broth (or Chicken Broth) – The savory base of the soup.
Full-Fat Coconut Milk – Creates a creamy, rich broth with a subtle coconut flavor.
Water (omit if not adding soy curls) – Adjust the consistency to your preference.
Soy Sauce – Adds a touch of umami and saltiness.
Fish Sauce (omit or use a vegan fish sauce if needed) – Brings authentic Thai-inspired flavor to the broth.
Honey (or maple syrup for a vegan option) – Balances the spice and acidity.
Meatless Chick’n or Pre-cooked Rotisserie Chicken – I love using frozen Daring or Gardein plant-based chicken alternatives. If preferred, use shredded rotisserie chicken for a classic version.
Soy Curls (optional) – I added soy curls for additional protein. They have a neutral flavor and will absorb all the flavors of the broth. Once rehydrated, they also have a chewy and satisfying texture similar to shredded chicken.
Fresh Lime Juice – Adds brightness and enhances the flavors in the broth.
Rice Noodles – A light, tender addition that absorbs the flavors of the soup.
Fresh Spinach – Adds vibrant color and extra nutrients, wilting beautifully into the broth.
Green Onion sliced provides a fresh, mild onion flavor.
Fresh Cilantro, chopped (for garnish) – Adds a burst of herbal freshness to each bowl.
Ingredient Substitutions
Vegan Chicken and Soy Curls – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. For a flexitarian option, you could also use chicken broth. – Substitute with olive oil or avocado oil for a similar cooking base.
Vegetable Broth – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. You could also use chicken broth as a flexitarian option.
Cilantro – Substitute with fresh basil leaves or green onions for a different garnish.
Fresh Spinach – Kale, baby bok choy, or even Swiss chard make great alternatives for the leafy greens.
Full-Fat Coconut Milk – Use light coconut milk for a lighter version or even cashew cream for added richness.
Fresh Ginger – Substitute with ginger paste or 1/2 tsp ginger powder.
Honey – Use brown sugar, maple syrup, or agave as a sweetener alternative.
Red Curry Paste – Green or yellow curry paste can work as flavorful substitutes, though they may slightly alter the soup’s color and flavor.
Step-By-Step Instructions
Step 1: Sauté Veggies
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk, and Soy Curls
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness. Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 4: Season the Broth
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
This Recipe In A Slow Cooker
You can also make this delicious Thai-inspired vegan chicken soup in the slow cooker!
Here’s a quick how-to:
Prep the Ingredients – Add the coconut oil, mushrooms, red bell pepper, carrot, onion, ginger, garlic, and lemongrass paste directly into the slow cooker.
Add Broth and Seasonings – Pour in the vegetable broth, water, coconut milk, soy sauce, vegan fish sauce (or extra soy sauce), and maple syrup or agave. Add red curry paste and stir to combine.
Cook on Low or High
Low: Cook on low for 6-8 hours.
High: Cook on high for 3-4 hours.
Add Vegan Chicken and Noodles – During the last 30 minutes of cooking, stir in the vegan chicken, soy curls, and rice noodles, then cover and cook until the noodles are tender.
Add Fresh Spinach and Lime Juice – Right before serving, stir in the fresh spinach and lime juice. Allow the spinach to wilt, then taste and adjust the seasonings.
Serve and Garnish – Ladle the soup into bowls and garnish with green onions and cilantro.
Serving Suggestions
To serve this Thai-inspired soup, you can choose between a few different options:
All Together – For a quick, one-pot serving, ladle the soup with noodles, vegan chicken, vegetables, and broth all together into bowls. This method is fast and captures all the flavors in each spoonful.
Separate the Noodles – If you prefer to keep the noodles’ texture and prevent them from getting too soft, cook them separately and add them to each bowl before ladling the soup over top. This keeps the noodles in perfect form and adds a lovely layered presentation.
Add Vegan Chicken Last – For the best texture, add the vegan chicken directly to the soup near the end of cooking to keep it tender and flavorful.
Storage Suggestions
To store any leftover Thai-inspired soup, allow it to cool completely, then transfer it to an airtight container.
Refrigerator – Store in the fridge for up to 3-4 days. When reheating, add a splash of broth or water to maintain the soup’s consistency.
Freezer – For longer storage, pour the cooled soup into a freezer-safe airtight container, leaving some space at the top for expansion. It can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.
For best results, you may want to store the noodles separately to keep their texture intact when reheating.
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness.
Step 4: Season the Broth, and Soy Curls
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
This is not your average Trader Joe’s spicy cashew dressing recipe. I used the TJ’s dressing as inspiration for this one. This Spicy Cilantro Cashew Dressing is a fantastic way to dive into plant-based cuisine! Perfect for vegan, dairy-free, gluten-free, vegetarian, or flexitarian diets, this dressing offers much more than a simple dairy alternative.
It’s a creamy, nutty twist that outshines Trader Joe’s cashew dressing, with easy-to-find ingredients and a boost of healthy fats, essential nutrients, and plant-based protein.
This recipe is a versatile favorite for salads, grain bowls, or as a veggie dip, it’s a simple yet delicious recipe you’ll keep coming back to!
Why I Love This Recipe
Simple Ingredients: This recipe is super easy to prepare with readily available, store-bought ingredients.
Creamy Dressing: Perfect for salads or grain bowls, giving them a rich and creamy consistency without dairy.
Dipping Sauce: Delicious as a dip for carrot sticks and other fresh veggies, adding a spicy kick.
Copycat Recipe: A homemade dressing inspired by one of our favorite Trader Joe’s salad dressings.
Versatile Flavor: Adds a fresh, spicy twist that works well across a variety of dishes.
Tools For This Recipe
Blender or Food Processor: Soaking cashews will help them blend smoothly.
Citrus zester: Avoid zesting the white pith under the lime skin, it can be bitter.
Citrus juicer: Roll the lime on the counter before cutting to help release the juices.
Chef’s Knife – For cutting the lime, jalapeno, and cilantro.
Cutting Board
Measuring cups and spoons
Ingredients in Cilantro Cashew Dressing
Raw cashews
Water
Lime juice and zest
Soy sauce
fresh ginger – or store-bought ginger puree
Fresh cilantro leaves
Fresh jalapeno – or roasted jalapeno
Maple syrup – or honey, coconut sugar, or date sugar
Kosher salt & pepper to taste
Substitutions and Add-ins
This delicious recipe is a unique twist on a classic creamy cashew dressing. However, you can unleash your culinary creativity and explore all sorts of flavors.
Below are some tried and true flavors you might want to try with a basic cashew dressing recipe.
Substitutions
Red Chili Paste: Swap the jalapeño for a spoonful of red chili paste for a different spicy kick.
Rice Vinegar or Apple Cider Vinegar: Option to replace the lime juice with rice vinegar or apple cider vinegar.
Sesame Oil: Replace some of the water with sesame oil to bring out Asian-inspired flavors in the dressing.
Almond Butter: Substitute the cashews with almond butter if you have that on hand.
Organic Coconut Aminos: Use in place of soy sauce for a gluten-free, slightly sweeter option.
Add-Ins
Nutritional Yeast: Add nutritional yeast for a subtle, cheesy flavor that also enhances the creaminess and bumps up the nutritional profile.
Herbs: Try mixing in other fresh herbs like parsley or cilantro.
Harissa: Add harissa paste for a smoky, spicy kick with North African flair.
Curry Coconut with Lime Juice: Blend in a dash of curry powder and a few tablespoons of coconut milk.
Roasted Red Pepper with Red Pepper Flakes: Add roasted red pepper and a pinch of red pepper flakes to create a vibrant, mildly spicy flavor.
How to Make Cilantro Cashew Dressing
Step 1: Soak Cashews
Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.
Step 2: Add Ingredients
Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.
Step 3: Blend to Desired Consistency
Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Adjust and Store
Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.
Step 5: Chill and Serve
Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!
Storage and Serving Suggestions
Storage Suggestions
Store this dressing in and airtight container, in the refrigerator, for 4 to 5 days. Alternativley, for long term storage, freeze this dressing for up to 6 months.
Serving Suggestions
You can use this cashew dressing in an array of dishes to add flavor and creaminess! Here are some ideas to get you started:
Salad Dressing: This dressing is perfect for transforming boring salads into something special. Try it over leafy greens, crunchy veggies, or a spicy cashew salad.
Grain or Crispy Rice Bowl: Drizzle it over a crispy rice bowl with veggies, avocado, and your favorite protein for a satisfying meal.
Roasted Vegetables: Toss it with roasted veggies to bring out rich, nutty flavors and add a spicy kick to the dish.
Dip for Spring Rolls: Serve as a dip for fresh spring rolls or veggie platters—perfect for adding creaminess and a bit of heat.
Sandwich Spread: Use it as a spread on sandwiches or wraps to bring a zesty flavor that complements chicken breast and other fillings.
Pasta Sauce Substitute: Swap out your usual pasta sauce for this cashew dressing in warm or cold pasta dishes for a unique twist.
Marinade: Use as a marinade for chicken breast or your favorite protein. The cashew dressing’s creamy consistency coats beautifully, adding depth and flavor to each bite.
Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.
Step 2: Add Ingredients
Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.
Step 3: Blend to Desired Consistency
Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Adjust and Store
Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.
Step 5: Chill and Serve
Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!
Notes
Soften Cashews: you can soak in the refrigerator over night or add to boiling hot water and soak/cook for 15 to 20min. Once finished, drain cashews. Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
