evening
03-01-2011, 03:00 AM
Working my way up to rawness.. I used the sauce with cooked rice noodles. I love - just LOVE - creaminess a la dairy so this is a great "beginner" sauce. It's super creamy and flavourful. I did soak the cashews for a couple hours because I was worried my blender wouldn't blend well. I got enthusiastic approval from my 3 year old as well who ate her whole bowl and said "mmmmm soo good mommy!"
I got this recipe from one of our fellow member's websites (I can't find her right now - so Laura Jane, wherever you are - thanks!)
http://rawfooddietplanhq.com/raw-vegan-cashew-alfredo-sauce
Ingredients:
2 1/2 cups cashews
1 tablespoon lemon juice
3 cloves garlic
1 1/2 cups water
1 tablespoon thyme spice
1 teaspoon sea salt
Instructions:
Throw all ingredients in the blender and blend until smooth!
Serve over zucchini noodles or kelp noodles.
I also made a dressing which I used as a dip for carrots because I was too lazy to make an actual salad. I did have to substitute and omit and adjust because I didn't have all ingredients but it was still very good! And creamy. Because apparently I am a cream fiend. Again, great beginner recipe using my non-Vitamix blender. :o
http://viveleveganrecipes.blogspot.com/2007/10/living-caesar-salad.html
1/4 cup raw cashews (or raw sunflower seeds) (see note)
1/8 cup raw pine nuts (or raw sesame seeds) (see note)
3 tbsp freshly squeezed lemon juice
1 tbsp cold-pressed extra virgin olive oil (or other cold-pressed oil of choice)
1 medium clove garlic, chopped
1 tsp mild miso (I use Genmai brown rice or barley miso)
1/2 tsp sea salt
1/2 tsp kelp granules (I use Maine Coast Sea Seasonings brand)
freshly ground black pepper to taste
1/2–1 tsp raw agave nectar
1/4 cup water (or more to thin as desired)
Using a hand blender or in a blender, combine all ingredients (starting with ½ tsp agave nectar) and purée until very smooth. Add additional water to thin dressing if desired. Taste test, adding additional agave nectar if desired.
Note: This dressing will thicken after refrigeration; you can thin it by stirring in 2–3 tsp water if desired. When thick, this dressing can be used as a veggie dip.
I got this recipe from one of our fellow member's websites (I can't find her right now - so Laura Jane, wherever you are - thanks!)
http://rawfooddietplanhq.com/raw-vegan-cashew-alfredo-sauce
Ingredients:
2 1/2 cups cashews
1 tablespoon lemon juice
3 cloves garlic
1 1/2 cups water
1 tablespoon thyme spice
1 teaspoon sea salt
Instructions:
Throw all ingredients in the blender and blend until smooth!
Serve over zucchini noodles or kelp noodles.
I also made a dressing which I used as a dip for carrots because I was too lazy to make an actual salad. I did have to substitute and omit and adjust because I didn't have all ingredients but it was still very good! And creamy. Because apparently I am a cream fiend. Again, great beginner recipe using my non-Vitamix blender. :o
http://viveleveganrecipes.blogspot.com/2007/10/living-caesar-salad.html
1/4 cup raw cashews (or raw sunflower seeds) (see note)
1/8 cup raw pine nuts (or raw sesame seeds) (see note)
3 tbsp freshly squeezed lemon juice
1 tbsp cold-pressed extra virgin olive oil (or other cold-pressed oil of choice)
1 medium clove garlic, chopped
1 tsp mild miso (I use Genmai brown rice or barley miso)
1/2 tsp sea salt
1/2 tsp kelp granules (I use Maine Coast Sea Seasonings brand)
freshly ground black pepper to taste
1/2–1 tsp raw agave nectar
1/4 cup water (or more to thin as desired)
Using a hand blender or in a blender, combine all ingredients (starting with ½ tsp agave nectar) and purée until very smooth. Add additional water to thin dressing if desired. Taste test, adding additional agave nectar if desired.
Note: This dressing will thicken after refrigeration; you can thin it by stirring in 2–3 tsp water if desired. When thick, this dressing can be used as a veggie dip.