This recipe takes less than 10 minutes to make, if you soak the cashews beforehand.
It’s a really creamy, savory and tangy sauce, perfect for over baked (sweet) potatoes or as a dip for potato wedges or veggies. Or pour it over your favourite salad or buddha bowl as a dressing.
Ingredients:
- 50g cashews
- 30g or 1/2 small yellow onion
- 1/2 tsp black pepper, crushed
- Pinch of salt
- 100 ml unsweetened soy milk
- Juice and zest* of 1/2 organic lemon
Directions:
- Soak the cashews overnight in water pour some boiling water over them in a bowl and let sit to soak for about 20 minutes.
- Peel and chop the onion roughly and edd to a (small) blender along with the salt, pepper and soy milk.
- Wash and zest a lemon. add half of the zest to the blender along with the juice of half of the lemon. The lemon juice will thicken the soy milk a bit which helps to make it a really nice and creamy sauce.
- Rinse and drain the cashews and add them to the blender too and blend until smooth.
- Serve as a sauce, dip or dressing on/with the food of your choice. Enjoy!
*Tip for the zest: I always take the zest from when I have organic citrus fruits like lemon, lime and orange by just shaving/grating it off with a fine zest peeler/grater and store it in a little jar or container in the freezer. This way I have it always on hand when I need it and don’t have to use it at the moment I only want the fruit or juice.
0 Comments