It's coming down to crunch time at school, I have a big Biology lab evaluation this week and my lab final. I'm doing my best not to procrastinate but it's in my blood. During exam time and when I have monster papers to write, I can find a million things to do - cooking, cleaning my house, writing emails, Pinterest, etc. Dan and I booked a trip to Vegas for September long weekend so obviously researching things to do while we're there is more important than making my Biology memory cards, right?
So instead of studying today I decided to make a delicious sauce for dinner instead of grabbing some homemade soup from the freezer.
Creamy Cashew Sauce (vegan)
Adapted from this recipe
1/3 C cashews (mine soaked for 6 hours)
1/4 C + 1 T water
2 t dijon
1 t apple cider vinegar
1/2 t sriracha (optional - I really like spicy food)
1.5 t lemon juice
1 t soy sauce
2 T nutritional yeast
1 t garlic powder (I would have used 2-3 cloves but I was all out)
1/4 t onion powder
S & P to taste
Rinse and soak cashews for an hour or so (the longer, the better). Throw all ingredients into Vitamix/blender/magic bullet. Blend until you get a creamy sauce! Put on anything and everything. I like mine on rice with broccoli or peas! MMmmMMmmm!
This was so yummy but my poor boyfriend can't eat nuts so I'll try it with pumpkin seeds next time!
Send me your links for you favorite vegan creamy sauces, I love trying new recipes!
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