The One-Minute Sauce (Vegan)

 

Recipe from Nikki Vegan

Husband-Tested in Alice's Kitchen

Makes 4 servings

About once a week, I must clean out the fridge and do something with what's left of meals I've made.  Usually I do a stir-fry or a soup, but often times, I make a nourish bowl or Buddha bowl.  When I make a nourish or Buddha bowl, I use leftover salad veggies and/or roasted veggies, a protein (tofu, edamame, beans or legumes), a pasta or grain (brown rice, farro, couscous, etc...) and greens.  But what always makes a wonderful bowl of goodness is the sauce.  I love trying out different sauce recipes.  The sauce is then drizzled over the goodies in the bowl or on the plate.  This sauce is quick and easy to make and tastes pretty darn yummy!  I'll definitely make this again and again.  So, yeah for leftovers!

1/4 cup raw cashew butter or light tahini (no sugar or oil added)

1 Tablespoon lime juice (about 1/2 lime)

4-5 Tablespoons warm water

2 teaspoons nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon Kosher salt or sea salt

Dash of cayenne (or more, to taste)

1/2 teaspoon maple syrup

Add the cashew butter or tahini, lime juice and 1 Tablespoon warm water to a small bowl and stir (or whisk.) It will start to thicken and become lumpy, but not to worry.  Just stir until the water is absorbed. Then add another 2 Tablespoons warm water. Stir again until completely smooth and slightly lighter in color.  Add 1 Tablespoon  warm water at a time until you get the consistency you wish.  (I added 5 Tablespoons total.) Next, add the remaining ingredients and mix (or whisk) until smooth.  Taste and add more salt or seasoning as desired.  

The photo above shows a recent "Nourish Bowl/Plate" that I made using The One-Minute Sauce.  Going clockwise beginning at the top we have:  Clementine orange; Roasted Rutabaga (leftover from this stew); roasted onions, peppers and broccoli; Air Fryer Tofu; leftover Romaine greens with some cherry tomatoes, scallions and avocado.  

Nutritional Information:  (1 of 4 servings) 106 calories; 8.1 g fat; 1.6 sat. fat; 0 mg cholesterol; 152 mg sodium; 6.5 g carbohydrates; 0.9 g fiber; 0.7 g sugars; 3.7 g protein; 5 mg calcium; 5 mg iron; 145 mg potassium