Cashew ‘Nut Sauce’

nut sauce

cashew ‘nut sauce’
From Stonesoup
makes about 1 cup

This sauce is super versatile and can be used pretty much anywhere you’d use hummus. It’s especially good with steamed green veg or with fish.

This sauce is a little tricky to make if you don’t have a food processor. Try using pre-ground nuts or nut meal and finely chopping the garlic before stirring everything together. Add the water a little at a time.

200g (7oz) cashews
1-2 cloves garlic, peeled
2 tablespoons sherry vinegar

1. Place all ingredients in a food processor with 1/2 cup water.

2. Whizz until you have a creamy sauce. Taste. Season.

VARIATIONS
budget – swap some or all of the nuts for torn chunks of rustic bread. Sourdough is great.

nut-free – replace nuts with cooked or canned legumes such as cannellini beans, butter beans or chickpeas. You might need a little more or less vinegar.

no sherry vinegar? – no problem. Use lemon juice or other wine vinegars. Rice vinegar is great.

different nuts – pine nuts, almonds, walnuts, pecans, peanuts (or use peanut butter with less water). So many options.

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