Next month we fly to India for a few months of travel, a yoga teacher training course & trekking in Nepal. We’re beyond excited to return to this wild and wonderful part of the world, and intend to share our journey on the blog with you! For now, we’re savouring all of the delicious foods we’ll miss during our time away. Don’t get me wrong, we’re so excited for all the incredible Indian food we’ll enjoy, but we’re making the most of fresh, vibrant food and having access to local organic produce.
This delicious cashew cream has been our go-to sauce the past few months. Soaked cashews become so rich and creamy when blended. We’ve combined them with a few other ingredients to make a really tasty sauce. Apple cider vinegar is a must have product in our kitchen - it has so many great uses! Make sure to get a raw vinegar that still has ‘the mother’ (aka live bacteria) in it. This means that it hasn’t been pasteurised and is therefore great for gut health. The vinegar gives the sauce a subtle tanginess that pairs so well with the nutritional yeast and hints of garlic/mustard powder.
A couple of things I love about this sauce, besides the taste, are how easy it is to prepare and how versatile it is too. We’ve been enjoying it as a side to so many meals, here are some suggestions of recipes it pairs really well with:
1 cup of cashews, soaked for 2+ hours
2 tablespoons of apple cider vinegar
3 tablespoons of nutritional yeast
1/4 teaspoon of garlic powder
1/4 teaspoon of mustard powder
3/4 cup of water
1 tablespoon of white miso (optional but highly recommended)
1. Soak cashews in water for at least 2 hours.
2. Drain and rinse the cashews and combine together in a blender with all of the other ingredients. Blend until smooth and add more water if you want a thinner consistency.
3. Store in an airtight container in the fridge, it should last at least 5 days.