Plant-Based Harissa Sauce

Harissa is the flavoring base found in Tunisian cuisine. It’s extremely versatile, much like siracha or sambal oelek where you can do everything and anything with them. This North African and Middle Eastern Sauce is delicious drizzled over anything and can be served hot or cold.

Ingredients

1 cup raw cashews- soaked in water overnight

2 cups fresh water

3 dates

4 Tbsp mild Harissa Paste - the brand I prefer is Mina, for more heat purchase the spicy version

3 garlic cloves, chopped

Instructions

1. Soak cashews in water overnight, drain.

2. Add soaked cashews, fresh water, dates, Harissa paste and garlic to a high speed blender and blend until ingredients are smooth and creamy.

3. Serve cold or heat it up in the microwave for 30 seconds to 1 minute. Heating will give you a thicker sauce.

4. Refrigerate for up to one week.

Yields 2 1/2 cups

Note: Serve over roasted potatoes, tossed with cooked cauliflower, drizzled on steamed broccoli or Tofu Scramble with Plant-Based Breakfast Sausage.