Not a hot Canadian clue about white BBQ sauce until it popped up on a little doom scroll. So, hey, off I went to make it.
1 cup raw cashews
3/4 cup hot water
1/4 cup apple cider vinegar
1 tbsp mustard
1 tbsp brown sugar
2 tbsp hot sauce or 1 tbsp hot spice powder (I used Spice World’s Electric Buffalo)
2 tbsp lemon juice
1/2 tsp vegan fish sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
3/4 tsp salt
1 tsp lemon pepper
2 tbsp nutritional yeast
Blend everything until smooth and pop in the fridge. Makes around 2 cups.
I served mine with a big bowl of roasted: cherry tomatoes, baby potatoes, pressed tofu, onion, yam, garlic, soy curls and brown lentils.
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