CREAMY CASHEW SAUCE

I had cashew sauce for the first time a few years ago at one of my favorite vegan spots in New York, Blossom. It was a vegan version of alfredo sauce serve with zucchini noodles and it was delicious. This one was made with nutritional yeast and garlic and I made mine a bit different. I added a few spices as well as a little spoon of tahini and the flavor combination was amazing. I served this with the romanesco cauliflower I made for dinner, but it is a perfect pairing for roasted sweet potatoes, broccoli, brown rice or zucchini noodles, and really any vegetable, even crudite. 

Ingredients:

1 cup raw cashews

1 tsbp extra virgin olive oil

1 tsp sea salt

1 tsp paprika

1 tsp cumin

1 tsp ginger powder

3 tbsp water

1 tsp tahini

Directions:

Soak cashews in water over night, or for a minimum of 4 hours. Remove from water and add to blender. Add the rest of the ingredients and blend until creamy.