Creamy Buffalo Cashew Sauce

Creamy Buffalo Cashew sauce:
1/3 Cup soaked and rinsed cashews
3 cloves garlic
2 Tablespoons Tahini
1 Tablespoon Buffalo sauce
1/2 Tablespoon coconut aminos
1/4 cup water

Place all ingredients into a food processor and whip it together until it is creamy.

For me, sauce is an art! I don’t measure everything out to the exact amount. These are approximations that can be tweaked for your taste buds or the dish you plan to serve it with.

I’ve made many different versions of this sauce over the years.
This sauce can be thicker if you use more cashews or add a tablespoon of hempseeds.
This sauce can be thinner if you use more water or add 1 teaspoon lemon juice or 1/2 a mandarin orange.
This sauce can be sweeter if you add 1 teaspoon of maple syrup.

For this photo I put the sauce over a taco bowl with romaine lettuce, black beans, homemade pico de Gallo and guacamole.

I like to use the brand Noble Made for my Buffalo sauce. I get the medium heat option and it is delicious on just about everything.
I use the brand Braggs for my coconut aminos.

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