CASHEW CHEESE SAUCE

This cashew cheese sauce is addictive, versatile and, healthy too.. Depending what you pair it with.

It works as a nacho dip, I also use it in my chunky vegetable lasagna recipe and it’s great with pasta & roasted cauliflower, which is what I’ve got here.  

I’ve given two separate combos here, one with pasta and one with roasted cauliflower, the addition of wild garlic and fresh onion cuts through, a little greenery lifts the dishes.

You won’t need all of the sauce for each recipe but it keeps well.

 

Cashew cheese sauce:

150g cashews, soaked for a minimum of 4 hours

200g carrot, roughly chopped

1 clove garlic

200ml water

50ml olive oil

1 teaspoon paprika

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

4 tablespoon nutritional yeast

salt & pepper to taste

Steam the carrots until tender, drain and rinse the cashews. Add all the ingredients to a high speed blender and blend until smooth.

Makes approx. 400g sauce

Mac and ‘Cheese’ with Wild Garlic

Serves 2

200g pasta – spelt is great or pasta of choice

2 big tablespoon cashew sauce

½  red onion

a few wild garlic leaves

handful rocket leaves

drizzle olive oil or chili oil

pinch black pepper and salt to taste

 

Cook the pasta according to packet instructions.

 

While it’s cooking, finely chop the red onion, roughly chop the wild garlic, once the pasta is ready, drain and transfer to a mixing bowl along with the rest of the ingredients. Mix well and taste for seasoning, serve immediately.

Roasted Cauliflower ‘Cheese’

1 small head of cauliflower

100g butterbeans, cooked

1 tablespoon coconut oil, melted or oil of choice

1 small red onion

2- 3 big tablespoons cheese sauce

a few wild garlic leaves

a handful rocket or mixed leaves

drizzle olive oil or chili oil

Pre heat oven 200c.

Cut the cauliflower into florets, slice the red onion and place on separate lined baking sheets, dividing the oil between the two, sprinkle with a pinch of salt. Roast for about 15-20 minutes until the cauliflower is browned and soft, the onion will cook a little quicker so check that after 10 minutes.

When they’re both ready, add to mixing bowl with the rest of your ingredients. Mix to combine, taste for seasoning and serve immediately.

The two of these dishes would also work really nicely combined, so feel free to play around and mix it up.

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BLACK SESAME ICE CREAM

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AUBERGINE ‘PARMIGIANA’