Copycat In-N-Out Vegan Burger with Spread

4.75 stars (32 reviews)

This Vegan In-N-Out Burger tastes like the real deal. It's smothered in my rich, homemade vegan spread for that unmistakable In-N-Out flavor.

Prep Time15

Cook Time15

Total Time30

Servings: vegan burgers

½ cup raw cashews soaked
½ scant cup almond milk
1 Tablespoon lemon juice freshly squeezed
½ teaspoon pink salt or sea salt
½ teaspoon onion powder
¼ teaspoon garlic powder
3 Tablespoons ketchup start with 3 Tablespoons of ketchup, if needed, add more to taste
1-2 Tablespoon sweet relish

I recommend preparing the spread ahead of time so it has time to chill in the fridge.
Add your presoaked cashews and the remaining ingredients (leaving out the relish, which will be added after blending) to a high-speed blender or NutriBullet. Blend until smooth.
Stir in the relish and place in the fridge to chill for 30 min.
Taste and adjust the ketchup and relish, and add more almond milk to thin, if needed.

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

Chop your onion into small pieces.
Add about ¼ teaspoon refined coconut oil to a pan or skillet along with the chopped onion.
Grill over medium-high heat until browned and caramelized, about 10-15 min. Stir frequently and lower the heat if needed.

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.

Course: Main Dishes

Cuisine: American