Easy Vegan Cashew Cream Sauce, 2 Ways

Of all the nuts out there, cashews are sort of my least favorite.  I’ve just never been a big fan.  I’ll take an almond or a walnut over them any day.

Well until now.

And I have especially never liked cream sauces, yick for whatever reason they have never been appetizing to me.

Well until now.

Let me just tell you, I don’t know what I was initially planning to do with this recipe but I do know I ended up with 2 amazing different sauces.  Lets just say I may have put them in tuber ware and then I may have opened them up before they even had time to cool.  And before I knew it they were gone.  Everything just happened so fast.  I almost forgot how I made them–almost.  So for those who are skeptical of a dairy-free cream sauce and also don’t like cashews, you must try this.  Not only do the cashews add a nutty, thick consistency but they go so well with everything!

The first sauce I made was a thyme, lemon and “parmesan cheese” sauce aka nutritional yeast.  Now I am not into the taste of nutritional yeast but here you really can’t even taste it.

Sorry for the crappy picture, but this is about as far as this sauce made it before I ate the whole thing with some left over homemade dosa.  It was so easy to make and once I get more cashews, this has date night written all over it. 😉

The second sauce I did was Indian of course.  I used a lotttt of spices but that’s how I like my Indian food-spicy.  Not even necessarily in the sense that it’s “hot” but I want a lot of flavors going on.  So that’s what I did.

 Check out that pretty paprika-chili powder swirl.  This was so good!  I would have totally put this with cauliflower and eggplant if I hadn’t…. yeah you know.  It may have just been a spoon, I can’t even remember. 😉

Ingredients:

heaping 1/4 cup cashews

-Soak in 1 cup hot water for at least 10 minutes.  Puree the entire thing and separate in half.

Lemon Thyme Garlic Cream Sauce

Ingredients:

1/2 cashew puree

1-2 garlic cloves

1/2 onion

4-5 sprigs of thyme

juice of half a lemon

sprinkle nutritional yeast

{{For those unsure of nutritional yeast, it is a very healthy vitamin packed faux cheese for vegans to use as a substitute for Parmesan.  Check it out at iherb.com   This website is AMAZING and I buy everything from there.  It has lots of healthy items, gluten free products galore & it is so affordable!!!

Since I order from them all the time they are giving me an awesome coupon code to share–>Place your first order and you will receive $10 off of $40 and up — or $5 off first orders of less than $40.  Here’s the code  SEH416    }}

for non-vegan version, grated Parmesan

Directions:

Slice and saute onion till just beginning to brown.  Add cashew puree, and the rest of ingredients.  Simmer for 3 minutes until garlic is fragrant.  Season with S&P

Indian Coconut Cashew Cream Sauce:

–if you are new to Indian spices, cut my proportions in half-I like it intense 😉

1/2 cashew puree

1 tsp turmeric (go light on this if you are not used to it)

1.5 tsp garam masala

2 tsp curry powder

.5 tsp ground coriander

dash of cumin

.5 tsp paprika

.5-1 tsp chili powder

1-2 tsp full fat coconut milk-(more for more coconut flavor)

Directions:

Mix everything together-yup that easy.

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4 thoughts on “Easy Vegan Cashew Cream Sauce, 2 Ways

  1. elle April 4, 2012 at 11:24 pm Reply

    oh my gosh, I looove this 😀 the Indian cashew sauce sounds to die for!!

  2. greenplaterule April 5, 2012 at 3:54 pm Reply

    YUM!!! I can’t wait to try both of these! Thank you for sharing. Have a great day!

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