Creamy Cashew Sauce
- ½ cup cashew butter
- 2 cloves garlic, minced
- 1 tablespoon CBG-infused toasted sesame oil*
- 1 tablespoon Sriracha sauce (domestic, not imported)
- 1 tablespoon tamari
- 1 tablespoon fresh lime juice
- 2-3 tablespoons hot water, as needed
- Salt to taste
In bowl or small food processor, combine cashew butter, garlic, infused sesame oil, Sriracha, tamari and lime juice; mix until smooth, adding hot water as necessary to achieve a thick but flowing consistency. Add salt to taste. Serve with crudites or grilled skewered tofu or chicken. Makes ¾ cup at about 22.8 mg THC based on a 15 percent strain.
Get recipe for cannabutter here.
Recipe by Laura Lagano
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes