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Monday, March 9, 2015

Creamy Lemon Pepper Sauce


Sometimes, you want a thick sauce, but you still want delicate flavor. This recipe is super easy, super light, and super perfect for seasonal vegetables.

Makes about 1 cup. You’ll want that much. Trust me.

1/2 cup raw cashews (generous) (garbanzo beans work nicely too)
4 tablespoons fresh lemon juice
6-8 tablespoons water, as needed
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt

  1. Boil the cashews in water for 20 minutes. Drain and rinse the nuts and put them into a blender or food processor.
  2. Add the remaining ingredients and whirl until completely smooth. You’ll need to scrape the sides a couple of times during blending and it might take a couple of minutes. Taste and adjust the spices if necessary.
  3. I like it just barely warm from the boiled cashews, but you could heat it in the pan you boiled the nuts in, or microwave it a little, if you want a heated sauce.

  • This sauce makes a great salad dressing and is good on faux burgers, noodles, rice—just about anything that needs a sauce.
  • The sauce will thicken the longer it sits and especially after being stored in the fridge. Just thin it out with a tiny amount of water. You can heat it in the microwave, too.


 (That's rice underneath the asparagus, not more sauce. I'm not a crazy person, after all!)

Variations:

  • Like making hummus with various beans, this is good with a variety of nuts. Try them all! 

1 comment:

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