Cashew Sauce
Pre-soak half the cashew nuts in just enough water to cover. Once soft (4 – 6 hours), blend to make cashew milk. Finely mince the remaining half of the cashew nuts. Now “fry” the garlic and ginger in a little water and then add the poppy seeds and aniseed. Stir this well for a minute and then add the minced cashew bits and continue stirring. Now, add the coconut milk, cashew milk and salt, mix well and bring to a boil. Allow this to simmer for 2 minutes.
This creamy sauce tastes great over vegetables such as cauliflower and potato.
- Sauces
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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