Sauces serve the purpose of turning bland into edible. But some sauces go further and turn everything they touch into magical. This is one of them!
The sauce uses raw cashews and plant milk as the base components. And it features a fantastic flavor profile with ginger, apple cider vinegar, mustard and nutritional yeast. It has a lot of savory depth and warmth with a wonderfully creamy, satisfying texture. It was an instant hit in our house. Eating healthy and feeling satisfied at the same time is priceless.
- 1 cup raw cashews
- 1 cup plant-based milk I used almond milk
- 2 garlic cloves
- 2 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon salt
- 1 teaspoon mustard dijon prefferable
- 2 tablespoon olive oil for cooking
Except the olive oil, put everything in a high speed blender make puree.
Put the olive oil in a saucepan over medium-high hear and add the sauce mix.
Cook for 3-5 minutes, until the sauce thickens. If it gets too thick, you can adjust with additional plant milk or water.