Saturday, November 11, 2017

Cashew Cream Sauce

Update (6/18) I add 2 carrots to this recipe these days. Makes for a richer flavor profile.

Basic recipe:

1 Zucchini - peeled and chopped
1/4 cup chopped Onion
1 tbl chopped Garlic
1/8 cup Apple Cider Vinegar
3 oz raw, unsalted Cashews
1/2 cup Nutritional Yeast
1/4 tsp Salt
1/4 tsp Black Pepper

Put everything in the blender/food processor and blend until smooth.

This misses being strictly vegan because of the nutritional yeast. It’s probably easiest to make in a Vita-mix. The onion and garlic measurements are approximations, and there’s no need to chop them into small pieces as the blender/food processor can do that for you. If you’re comfortable with putting in a couple of garlic cloves and two or three slices of onion, that should be fine.

If you don’t care about color, you can leave the skin on the zucchini. Turns it a bit green. Without the peel, it winds up yellow - closer to the color of the nutritional yeast.