“In-N-Out” Spread (Vegan!)

1. 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.
2. 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, scraping down the sides as needed.
3. Stir in the Flavor – Transfer to a bowl. Stir in 2 tbsp caramelized onions and 2 finely chopped pickles.
4. Adjust with Brine – Add 1–2 tsp pickle brine to brighten and sharpen the flavor. Taste and adjust salt or brine as needed.
5. 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.