Ingredients:
raw cashews
water for soaking
sea salt for soaking
Flavoring ingredients:
1. First you'll need some soaked raw cashews - about 2 cups per batch. Soak overnight if possible, but at least 4-6 hours is standard. For soaking your cashews you'll want to add a pinch of salt and enough water to cover the cashews by at least an inch - since the water will absorb into the nuts.
2. When you are ready to make your sauce simply add your cashews, soaking water (a little at a time until the desired consistency is reached) and add-in flavors. Add in at least one spice and at least one acid like lemon juice or apple cider vinegar.
Cilantro Cashew-Cream Smother Sauce
Ingredients:
soaked cashews (soak for at elate 4+ hours)
2 cups raw cashews
1 tsp sea salt
water – enough to cover the cashews by at least an inch
*reserve the soaking water
Flavors:
2 cups fresh cilantro (leaves and stems – about a half a big bunch)
2 Tbsp olive oil
2 limes, juiced (add some zest too – optional)
1/4 cup apple cider vinegar
1/2 tsp cayenne powder
salt and pepper sauce to taste
Directions:
1. Soak your raw cashews in the salted water for at least four hours. Overnight is best – you want the cashews to become velvety and soft to puree perfectly in your high speed blender or food processor.
2. Add your cashews and the soaking water to your high speed blender or food processor. About 1- 1 1/2 cups of the soaking water. Adjust the liquid to however thick you want your sauce to be. Obviously, the more water you add, the “wetter” your sauce will be. But just be sure to add enough water to properly blend the cashews.
3. Add in your flavors and a few spices.
4. You can either serve your sauce raw and as-in (aka, room temperature) – or you can heat it and add it over top your burrito as a warm sauce.
Consider adding some of these ingredients to your sauce for a variety of flavors:
basil and lemon
dill and onion
scallion
orange and parsley
sun-dried tomato and garlic
olive
caper
artichoke
roasted pepper and
chiles
lunchboxbunch.com
raw cashews
water for soaking
sea salt for soaking
Flavoring ingredients:
1. First you'll need some soaked raw cashews - about 2 cups per batch. Soak overnight if possible, but at least 4-6 hours is standard. For soaking your cashews you'll want to add a pinch of salt and enough water to cover the cashews by at least an inch - since the water will absorb into the nuts.
2. When you are ready to make your sauce simply add your cashews, soaking water (a little at a time until the desired consistency is reached) and add-in flavors. Add in at least one spice and at least one acid like lemon juice or apple cider vinegar.
Cilantro Cashew-Cream Smother Sauce
Ingredients:
soaked cashews (soak for at elate 4+ hours)
2 cups raw cashews
1 tsp sea salt
water – enough to cover the cashews by at least an inch
*reserve the soaking water
Flavors:
2 cups fresh cilantro (leaves and stems – about a half a big bunch)
2 Tbsp olive oil
2 limes, juiced (add some zest too – optional)
1/4 cup apple cider vinegar
1/2 tsp cayenne powder
salt and pepper sauce to taste
Directions:
1. Soak your raw cashews in the salted water for at least four hours. Overnight is best – you want the cashews to become velvety and soft to puree perfectly in your high speed blender or food processor.
2. Add your cashews and the soaking water to your high speed blender or food processor. About 1- 1 1/2 cups of the soaking water. Adjust the liquid to however thick you want your sauce to be. Obviously, the more water you add, the “wetter” your sauce will be. But just be sure to add enough water to properly blend the cashews.
3. Add in your flavors and a few spices.
4. You can either serve your sauce raw and as-in (aka, room temperature) – or you can heat it and add it over top your burrito as a warm sauce.
Consider adding some of these ingredients to your sauce for a variety of flavors:
basil and lemon
dill and onion
scallion
orange and parsley
sun-dried tomato and garlic
olive
caper
artichoke
roasted pepper and
chiles
lunchboxbunch.com
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