Cashew sauce
Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening.
10 Minutes
30 minutes
Medium
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Ingredients
2 cups cashews
1 1/4 cup water or broth
1–2 cloves garlic
1 teaspoon salt
Nutrition
| Net carbs | 3 % (4 g) |
| Fat | 12.5 g |
| Protein | 31 % (42 g) |
| kcal | 546 |
Directions
- Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
- Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.
- Add extra ingredients to change the flavor! chipotle peppers, pesto, chili paste, etc.
Additional Tips
DO NOT SOAK CASHEWS OVERNIGHT. The texture gets watery and chunky. It should stay smooth and creamy as pictured.