![]() ![]() I decided to use gnocchi as they can soak up every last drop of this marvellous sauce. ![]() Instead of gnocchi you can very well use tortellini or any other pasta you like. This cashew sauce is a great base for all creamy pasta dishes and can be adjusted to taste with more spices and herbs. Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until completely smooth and creamy. This savoury, vegan cashew-cheese-sauce is super silky, creamy and tangy and consists of only 5 ingredients:ĭon’t believe me? Well, give it a try and make it for someone who has no clue what you cooked. Place them in a blender along with 3/4 cup fresh water, lemon juice, and the salt. It can be used for both, sweet treats and savoury comfort food: How to make cashew butterĬarrot-lemon cake with cashew icing No-bake chocolate cake from cashews Cashew butter and coconut pancakesĬrunchy oven fries with 2 vegan cashew dips Chanterelle sandwiches with scrambled eggs and cashew butter Avocado wraps with cashew butterĪnd here comes yet another addition to my cashew recipe list. Make the cashew cream: When ready to make the cashew cream, drain and rinse the cashews. I only then started to really appreciate the versatility of cashews. This is also one of the reasons why I, as a meat eater, love cooking mostly vegan so very much. I always knew that vegans are very creative and inventive when it comes to substituting animal and dairy products in order to relinquish without sacrificing taste and the enjoyment of food. I’m giving you a comforting option with spinach and shiitake. It’s the perfect addition to any pasta dish. Today’s recipe is an incredibly creamy and tangy cashew-sauce completely dairy-free made from only 5 ingredients. If you only recreate one recipe from my site go for this one! I’m currently madly in love with cashew nuts, whether it be sweet, savoury, whole or further processed – its variety makes it hard for me not to use it. Toss it with greens or any type of Asian noodles, or serve it as a dip with spring rolls.I have something new for you. You can easily taste and adjust the levels of both to your liking. Ginger-Soy: This variation for noodle bowls requires just a couple of teaspoons of minced ginger, along with a couple tablespoons of soy sauce.A garlic cashew sauce is a good all-around sauce for roasted vegetables, grain bowls, and vegetable dips. This combination is also great with the herb variations. Do ahead: Cashew cream can be made 5 days. Add garlic, oil, salt, and 1 cup water and purée until smooth. Garlicky: Make a garlic paste or use roasted garlic. Drain cashews and transfer to a blender (preferably high-speed) or food processor.Finishing off tacos with this creation, or use it as a dip for tortilla chips. ![]() Chipotle: Finely mince 1/2 to 1 chipotle in adobo sauce and add to the cashew cream along with a squeeze of lime juice in place of the lemon juice.This herb variation is my favorite to use over roasted vegetables and grain bowls. ![]() Other options include chives, thyme, tarragon, parsley, or even cilantro. Fresh chopped basil is always a wonderful addition. Herb: Forage through your herb garden for the perfect mix of fresh herbs.This variation is easily used in salad dressings or as a dip for vegetables. Use a couple of tablespoons of each, minced finely, along with a dash of garlic powder. Ranch : The classic ranch combination relies on parsley, chives, and dill. ![]()
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