Saturday, 27 September 2014

Vegan-raw food-garlicky cashew sauce

I. Love. Sauces. (and dressings and dips and spreads and gravies and well, you get the drill) I'm one of those people who lick the plate should the fellow diners' eyes look away for just one second. During the BBQ season though they tend to be of the cold, mayo and / or Greek yogurt-based variety.

But if you follow kosher (the rules broken conveniently down for you here) you can't have dairy products with your meat. Every now and then readers come forward with wishes (yes! I have readers! Actual readers that aren't my Dad!) and my dear friend, Yiddishe Mama has been asking for dairy-free recipes. On a couple of occasions I did try and suggest substituting dairy product in the recipe with a soy alternative. Until I was told that soy, too, was something she couldn't eat. So, I came up with this creamy cold sauce without a drop of cream. Nuts and roasted garlic lend it lovely toasty sweetness. And lo and behold - not only can this sauce be made totally vegan, it's raw food, too! No wait, it isn't. The garlic is roasted in the oven... Oh, well. That would have been just too good to be true.

But let's not get too giddy over there - in order to stop this from going all too trendy and healthy, I did serve these with herby lamb chops, the recipe for which you'll get tomorrow!

You do want to take your time soaking the nuts. Overnight is good, but at least 4 hours anyway. See, the softer the nuts, the smoother and less gritty the end result will be.

Serves 4-6

375 g cashews
water for soaking

The sauce:

4-5 dl soaking water (half or whole quantity can be replaced with milk)
7 roasted garlic cloves (instructions here)
1 tsp granulated garlic
1 tsp mustard
2 tsp lemon juice
1/2 tsp sesame oil
pinch of nutmeg
1 tsp salt
1/2 - 1 tsp pepper (black or white) 

Pour enough water on top of the nuts to cover them. Be generous with water as the nuts swell as they soak. After you're done, drain the nuts and reserve the liquid.

Dump the nuts into a food processor/ blender and keep adding soakig liquid (and/or milk) a little at a time until you've reached the desired consistency. Squeeze in the paste from the garlic cloves and blizz until smooth.Add the remaining ingredients and let the flavours come together by resting it in the fridge for half and hour or so. Check the taste, season as needed and add more liquid (soaking water or milk) if you want it runnier (it does set a bit in the cold). Serve. On bread, as a dip (with root veggie crisps this would kick some serious ass - I can't wait to try this with beets!) or with grilled meat.

I don't even care if the following qualifies as blasphemy, but Jesus Christ this was good!




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