Quick Go-With-Anything Sauce
This is a really versatile ‘creamy’ sauce that you can use in a pasta bake or on top of a plate of vegetables, or in a wrap with leftovers… it’s fast, vegan, and the the cashews and soy milk give it substance and some protein. Add this one to your repertoire.
Ingredients
- 1 cup soy milk
- 1/3 Cup raw, unsalted cashews
- 1/4 Cup yeast flakes
- 2 Tbs olivani or similar
- 3 Tbs soy sauce (any type)
- 1 Tbs lemon juice
- 1 Tbs tahini
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- a pinch of nutmeg
- 2-4 Cloves of garlic
- Black pepper, to taste
Method
- Blend all of the ingredients in a food processor until smooth.
The texture might stay rough and bitsy, but it adds to the appeal – if pieces of cashew offend you, crush them first and you’ll have a smoother sauce.
We’re not sure where this recipe originated – it was passed on by friends. If you recognise it, let us know so we can credit it!