Copycat In-N-Out Vegan Burger with Spread

Step 1

I suggest prepping the spread first to give it time to chill in the fridge.

Step 2

Add your presoaked cashews along with the next 6 ingredients to a high speed blender or nutribullet. (leaving out the relish, that will be added after blending).

Step 3

Blend until smooth.

Step 4

Stir in the relish and place in the fridge to chill for 30 min.

Step 5

Taste and adjust ketchup and relish. If needed, add more almond milk to thin.

Step 6

Prepare and cook your patties according to their directions. For an authentic patty, add mustard to one side and place that side down on the pan. Spread mustard on the other side of the patty before flipping.

Step 7

While the patties are cooking, grill the onions (directions below) and prep the veggies: wash and prep the lettuce and slice the tomato.

Step 8

Preheat your oven to 400º. Then toast the buns by lining a baking sheet with parchment paper and place the buns cut side down. Toast for about 5 min or until browned to your liking.

Step 9

Chop your onion into small pieces.

Step 10

Add about 1/4 teaspoon refined coconut oil to a pan or skillet along with the chopped onion.

Step 11

Grill over medium-high heat until browned and caramelized, about 10-15 min. Stir frequently and lower the heat if needed.

Step 12

Place your patty on the toasted bun. Add spread, lettuce, tomato and grilled onions. Serve with a side of thin cut, baked fries and of course extra spread.