"In-N-Out" Spread (Vegan!)
Ingredients:
- 120 g (½ cup) raw cashews
- 120 ml (½ cup) water
- 30 ml (2 tbsp) ketchup
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 3 g (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:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Soak the cashews the full 20-30 minutes in hot water until they're soft enough to crush between your fingers — under-softened cashews leave a gritty texture that blending can't fully fix.
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.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw cashews blends into a rich, creamy base that stands in for dairy. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down. The salt sharpens and balances every other flavor in the dish.
"In-N-Out" Spread (Vegan!)
Ingredients:
- 120 g (½ cup) raw cashews
- 120 ml (½ cup) water
- 30 ml (2 tbsp) ketchup
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 3 g (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:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw cashews blends into a rich, creamy base that stands in for dairy. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down. The salt sharpens and balances every other flavor in the dish.
Prep:
Soak the cashews the full 20-30 minutes in hot water until they're soft enough to crush between your fingers — under-softened cashews leave a gritty texture that blending can't fully fix.
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.
