Sage Garlic Cashew Cream

When my wife and I first became vegan, we promised each other two things. First, we would never go back. We considered that there might have days when we had to eat outside of our lifestyle due to there being no options, but those have been few and very far between. One of those days was at my son’s wedding, for example. Though there were vegan choices, they weren’t gluten-free and organic. Yes – we have a very strict lifestyle and always eat as clean as we can.

The second thing we agreed, was that we wouldn’t settle for bland, flavorless, or boring food. We were going to find or invent ways to have most of the same recipes we used to eat, and just change them to fit our life. If you are vegan, then you know, finding rich, bold flavors or recipes that remind you of the creamy texture that dairy typically provides can be hard. Here is one we created that we use as a base for a wide range of sauces.

Here’s what you’ll need:

  • 1 cup raw cashews, soaked overnight (or at least 4-6 hours)
  • 1 tsp dried sage leaves
  • 2 tsp nutritional yeast
  • 1 tsp lemon juice
  • 3 large garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup water

After soaking the cashews for at least 4 hours, drain the water and place the cashews into a food processor or high-speed blender. Add in all of the other ingredients and blend on high speed until creamy. You can use this right away, or you can store it in a mason jar or other air-tight container for up to 2 weeks in your refrigerator.

Next up – a recipe that uses this sauce base! See you soon food lovers!

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