No items found.
"In-N-Out" Spread (Vegan!)
Spreads
Ingredients:
- 120 g (½ cup) raw cashews, soaked
- 120 ml (½ cup) water
- 30 ml (2 tbsp) ketchup
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 2 tbsp caramelized onions, finely chopped
- 2 large pickles, finely chopped
- 5–10 ml (1–2 tsp) pickle brine (to taste)
Equipments:
- Small bowl
- High-speed blender or food processor
- Spatula
- Airtight jar or container for storage
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Nutrition:
.svg){kind=small}
.svg){kind=small}
Instructions:
- Soak the Cashews Place 120 g (½ cup) raw cashews in a bowl and cover with hot water. Soak for 20–30 minutes until softened, then drain and rinse.
- Blend the Base Add the soaked cashews, 120 ml (½ cup) water, 2 tbsp ketchup, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt to a high-speed blender. Blend on high until completely smooth and creamy.
- Stir in the Flavor Transfer to a bowl. Stir in 2 tbsp caramelized onions and 2 finely chopped pickles.
- Adjust with Brine Add 5–10 ml (1–2 tsp) pickle brine to brighten and sharpen the flavor. Taste and adjust.
- Chill Refrigerate for 15–30 minutes to let the flavors meld before serving.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Common Mistakes:
- Not soaking cashews long enough — under-soaked cashews leave a grainy texture. Soak in hot water for at least 20 minutes, or use boiling water for a 10-minute shortcut.
- Adding too much brine at once — add a small amount at a time and taste as you go.
Notes:
- This spread closely resembles a Thousand Island or animal-style sauce. The pickle brine is what gives it the signature tangy kick.
Storage:
- Store in an airtight container in the fridge for up to 5 days. Stir before using as it may thicken slightly when cold.
Swaps:
- Replace ketchup with sun-dried tomato paste for a less sweet version.
- Swap caramelized onions for finely diced raw red onion if short on time.
Tips:
- The more pickle brine you add, the tangier and more authentic the flavor.
- Works as a dipping sauce for fries, a spread for wraps, or a drizzle over grain bowls.
"In-N-Out" Spread (Vegan!)
1 Cup
Prep 10 min
Blend 5 min
Ingredients:
- 120 g (½ cup) raw cashews, soaked
- 120 ml (½ cup) water
- 30 ml (2 tbsp) ketchup
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 2 tbsp caramelized onions, finely chopped
- 2 large pickles, finely chopped
- 5–10 ml (1–2 tsp) pickle brine (to taste)
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Instructions:
- Soak the Cashews Place 120 g (½ cup) raw cashews in a bowl and cover with hot water. Soak for 20–30 minutes until softened, then drain and rinse.
- Blend the Base Add the soaked cashews, 120 ml (½ cup) water, 2 tbsp ketchup, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt to a high-speed blender. Blend on high until completely smooth and creamy.
- Stir in the Flavor Transfer to a bowl. Stir in 2 tbsp caramelized onions and 2 finely chopped pickles.
- Adjust with Brine Add 5–10 ml (1–2 tsp) pickle brine to brighten and sharpen the flavor. Taste and adjust.
- Chill Refrigerate for 15–30 minutes to let the flavors meld before serving.
