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Creamy Garlic Sauce

What you need: 

1 cup water and 5 tablespoon cashew nuts
1/4 cup natural oil
1 teaspoon garlic powder
2 tablespoon tamari soy sauce
1 teaspoon paprika
1/2 teaspoon basil
1/2 teaspoon thyme
1/4-1/2 teaspoon sea salt
Several dashes EACH cayenne pepper and sea kelp

What you do: 

In a blender, combine water and cashew nuts until smooth. Transfer this mixture to a saucepan over medium heat. Blend all ingredients together with a wire whisk. Stir frequently as the sauce lightly boils. Cover, turn down to low and simmer for 10 minutes. Stir and serve. Keeps 1-2 weeks refrigerated.

Preparation Time: 
15 min
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

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This recipe is excellent, I used 1 tbsp of Bragg's instead of soy sauce and added 1 tsp Earth Balance spread.  I used my Vita Mix to blend the cashews and water and it worked out great.  My meat-eating husband even liked it...I served it over wholewheat pasta with caramelized onions, mushrooms and peas.  Thank you for posting the recipe.

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This recipe is fabulous!!  I added a little cornstarch to make the consistency thicker. I used it over tofu meatballs and my husband who is not a vegetarian loved it so much that he was eating the sauce by spoonfulls. 

I would definitely recommend this to my vegan friends ;)b

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This is very good. I followed the recipe except that I omitted the thyme because I did not have any.  :P  Also I cut the oil from 1/4 cup to about 1/8 cup.
The only thing I would advise is to strain the cashew "milk" in a fine mesh strainer before transferring it from the food processor to the saucepan so you can get rid of the excess cashew particles.
I used this sauce as a replacement for the teriyaki sauce in the  ' asparagus wonton ravioli ' recipe on this site.
delicious

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Anonymous

I had the same problem where the sauce didn't get real creamy - it still had little chunks of cashews in it. Also, it wasn't a very liquid sauce - rather, it was thick, almost like a nut butter. I thought it tasted good but I need to work on the texture a bit. Maybe it was the cashews I used? I used raw, unsalted cashews.

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This is going - sans garlic - on red bean moussaka tonight if I can pick up some ground almonds (bit cheaper than cashews round here). This sauce goes really thick in the oven, almost like a non-vegan yoghurt sauce with egg in the mix. Thanks for a great recipe!

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This turned out amazing!  :D Totallly exceeded my expectations. I love that there is no nut. yeast or tofu in it!
I vitamix-ed the water and cashews for 1 min and had no lumps whatsoever.
After about 7 mins on the stovetop (stiring constantly) the sauce will sort of seize up and get really thick, really fast. Next time I think I will bring it just up to that point and take it off the heat so as not to get it so thick.
I may also play around with the spices, the paprika makes the sauce orange which I didn't like.
Taste = yummy alfredo .... Look = kraft mac & cheese
This would make and AWESOME tziki sauce if you added some mint and took out some of the other spices.

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Anonymous

this was pretty good, although I didnt have any Basil or Thyme, so Im sure its even better with all the ingriedients (duh)

I also wasnt able to puree the cashews, so there were little chips of nut in the sauce, but I liked it that wat

excellent with fresh asparagas...will definatly do that again

not as great with the brussel sprouts

still top notch

thanks!

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I hate to go on and on about this recipe, but I tried something new with it and really loved it.  Instead of cashews I used a giant peeled and seeded zucchini from my garden (I'm sure you could use 3-4 small ones).  I cooked the zucchini in the oil, covered until soft.  Then I blended it in a blender with the other ingredients and reheated it on the stove.  It was really good and creamy too.  I think this recipe is quite versatile. 

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I also blended the cashews in a dry blender for a smoooth consistency.... mmmmmm....

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