vegan sauce

Cashew Cream Sauce (Oil Free)

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.

cashew cream dressing
Cashew Cream Dressing

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:

Smokey Refried Black Beans
Chickpea Frittata with Sage & Rosemary
Sprouted Chickpea Falafel Burgers

Ingredients
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)

Method
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.

cashew cream dressing

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Roasted Red Pepper Sauce

Having a good selection of sauces and dressings is essential in our kitchen. Especially for those busier times in life, when having tasty sauces on hand helps make the simplest of meals taste great. This roasted red pepper sauce is our current favourite - it's fresh, deliciously tangy and adds a perfect amount of spice to food. We've been loving it on salads, potatoes (as a healthier version of patatas bravas), with veggie burgers and roasted portobello mushrooms. We hope you you enjoy it as much as we do! 

Spicy Red Pepper Sauce
Spicy Red Pepper Sauce

Ingredients (makes a medium jar)
1 cup of roasted red peppers (either from a jar or roast your own)
1/2  cup of extra virgin olive oil
1 tablespoon of nutritional yeast
1/2 teaspoon of sea salt
Fresh black pepper to taste
dried red chilli to taste (optional, if you like it spicy! We use 4-5 de-seeded Kashmiri chillies) 

Method
1. If roasting your own peppers, you'll need to roast them until blackened. Allow to cool and then remove the skin and seeds. 
2. Combine all the ingredients in a food processor and blend until smooth. The sauce will keep in the fridge for at least five days. 
 

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