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


Buy Kitchen Toke magazine >>