Cashew Sauce

[Guest guest]

Cashew Sauce

Source: Alton Brown, Food TV (adapted to vegan and gf)

 

1/2 cup cashew butter

3/4 cup coconut milk

1/4 tsp. cayenne pepper

Salt, optional

 

Whisk the cashew butter, coconut milk, and pepper together in saucepan over

medium heat. Taste and add salt if necessary. Heat until sauce is

completely warm. Serve over rice.

 

*Or grilled tofu; grain patties; stir-fry veggies, etc.

 

To make cashew butter:

 

2 Tbsp. liquid sweetener of choice

1/3 cup walnut oil

10 ounces (2 cups) roasted cashews

1/2 tsp. salt

 

Place the sweetener in a microwave-safe container and heat in the microwave

for 15 seconds. Remove from the microwave and add the oil to the container.

Place the nuts and salt in the bowl of a food processor and pulse for 5

seconds. Then, while the processor is running, very slowly drizzle in the

sweetener and oil. Process until an emulsion is formed and the mixture is

smooth; this will take approximately 45 seconds to 1 minute. If the mixture

is too thick and doesn't spread easily, add a little more oil.

 

Makes 1 - 1 1/2 cups