Recipe from Rainbow Plant Life
Husband-Tested in Alice’s Kitchen
Makes about 2 cups
I love this sauce! And, there are at least four more sauces using soaked cashews on the website where I got the recipe. Serve this as a dip for quesadillas, or spoon into burritos, dollop on top of tacos or on top of a Buddha bowl. Use as a spread for wraps or as a spread for sandwiches in lieu of mayonnaise. As you can see, I drizzled it over this salad plate.
1 cup raw cashews, soaked* in cool water for 8 hours
½ cup water (or more)
2 cloves garlic, roughly chopped
½ teaspoon Kosher or sea salt
Freshly ground black pepper, to taste
2 Tablespoons nutritional yeast
¾ - 1 cup fresh cilantro leaves
2-3 Tablespoons fresh lime juice
1-2 chopped jalapeno peppers**
¼ teaspoon smoked paprika
½ teaspoon ground cumin
Drain and rinse the soaked cashews. Add the cashews and the remaining ingredients to a high speed blender. Blend for 2 minutes. (If you don’t have a high speed blender, you can use a food processor and process for 4 minutes.)
Taste the sauce and adjust*** any seasonings to your liking.
Store in the fridge in an airtight container or glass jar with a lid for up to 1 week.
*Soaking the cashews will make them soft and easy to turn into a smooth sauce. If you are in a hurry, you can cover the cashews with boiling water and allow them to soak for 1 hour.
**If you like things hot and spicy, leave the seeds and membranes in the peppers when you add them to the blender. If you prefer a milder sauce, use only one pepper and remove the seeds and membranes.
***To make it spicier, add another jalapeno. To make it saltier, add more salt. For a more cheesy/umami flavor, use more nutritional yeast. To add more acidity, add more lime juice.
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