CREAMY CASHEW SAUCE
January 13, 2015



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.
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