Cashew ‘Nut Sauce’


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Cashew ‘Nut Sauce’

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.

makes: about 1 cup
takes: 5 minutes

200g (7oz) roasted cashews
1-2 cloves garlic, peeled (optional)
2 tablespoons sherry or other wine vinegar

1. Place cashews, garlic (if using), vinegar and a generous pinch salt in a food processor with 1/4 cup water.

2. Process until you have a creamy sauce. Taste. Season with extra salt or vinegar as needed. If you prefer a thinner sauce add an extra 1/4 cup water or as needed.

Variations & Substitutions

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.

cashew ‘sour cream’ – replace vinegar with 4 tablespoons lemon juice and slightly less water.

Prepare Ahead

Yes! Will keep in the fridge for 2-3 weeks. Can be frozen. The sauce will thicken over time, if this happens you can just add a little water.

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