A quick and delicious vegan BBQ sauce, just in time for summer barbecues! Use it as a marinade for veggies or protein, or as a dip after you've grilled.
Ingredients
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4 medjool dates, pitted
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3 oz tomato paste
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8 oz canned tomato sauce
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¼ cup cashew butter
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2 Tbsp coconut aminos
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¼ cup balsamic vinegar
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⅓ apple cider vinegar
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3 Tbsp stone-ground mustard
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1 tsp chili powder
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp paprika powder
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1 tsp salt
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1 tsp black pepper
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¼ tsp cayenne pepper
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1 Tbsp cacao powder
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¼ cup avocado oil
Directions
Combine all ingredients in a blender and blend until smooth.
Transfer to a small pot or saucepan and heat on low heat until it starts to bubble, stirring occasionally.
Remove the sauce from the heat and let cool.
Store in the fridge. Enjoy!
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