Search Results for: cashew cream

Number of Results: 48

Fabulous Fungi: Gnocci with Creamy Tomato-Pesto-Truffle Sauce

Tomato Pesto Truffle GnocciYesterday Bruce and I made another one-day road trip to New Jersey. On the way back home, we were tossing around some ideas as to where to have dinner. The conversation went something like this:

Bruce: Do you want to go out for dinner tonight?
Me: I don’t know. Where do you want to go?
Bruce: How about The Hill?
Me: Nah.
Bruce: Grain on Main?
Me: Tired of bean burgers.
Bruce: Sushi?
Me: We have that all the time. I don’t want Indian either.
Bruce: Do you think the Thai place is open today?
Me: I think they’re open, but we’re always eating something with rice.
Bruce: Do you feel like making some pasta?
Me: I was actually thinking about that.
Bruce: Looks like we’re eating in.

As is the case with many of our meals, there’s a trail of breadcrumbs leading up to some tasty morsel and here’s how it all came together. We’ve been eating out a lot with all the trips to Jersey to get my mom’s house ready to sell, so having a home-cooked meal was very appealing.  (Actually, the thought of pasta for any reason is appealing and thus required little mental effort on my part.) While we were in Annapolis last weekend, every gourmet food store we visited was selling truffle salt so I wanted to find out what the truffle-buzz was all about. It’s kind of ironic that pigs will eat anything, yet they’re smart enough to be trained to find but NOT eat these fabulous fungi. Luckily for me, this week Costco was selling a “gift set” that included a jar of truffle salt and a jar of whole truffles from a company called Sabatino Tartufi.  Call it serendipity or call it coincidence, but at $19.99 I’ll call it money well-spent on a gift for myself. On our way home last night we stopped at Trader Joe’s and picked up, among other goodies, a package of fresh gnocci. My trusty freezer forked over the marinara sauce, cashew cream and sun-dried tomato pesto. Remember all those times I suggested that you make extras for future use? Well, tonight’s the night to call out the reserves and enjoy a fast and fabulous feast. Thanks for being Vegi-curious.

Gnocci with Creamy Tomato, Pesto and Truffle Sauce

Makes 2 to 3 servings

1 pint of home-made marinara sauce
¼ cup cashew cream
1 tablespoon pesto (or fresh basil, minced)
½ teaspoon truffle salt
1 lb. potato gnocci, cooked according to package directions

Combine all ingredients in small saucepan and heat thoroughly. Divide gnocci between 2 to 3 bowls and spoon sauce on top.

02 Dec 2015

Vanilla Pudding & Cashew Milk

Vanilla Pudding

Cashew Milk. This is my new favorite thing. I’ve been getting coupons for cashew milk every time I buy almond milk at Shop Rite. I’ve been putting it off. After all, I’ve got almond milk and that’s good enough for me. Well, I was thinking about making my grandmothers Ice Box Cake which requires chocolate and vanilla pudding (and graham crackers). I’ve got the Chocolate Chia Pudding recipe down pretty good, but I haven’t found a vanilla pudding recipe that I like, until today. Cashew milk is creamier than almond milk, so I thought it would work nicely for pudding; and it did! I simply modified a recipe for vanilla pudding made with milk, sugar and corn starch. The pudding came out smooth, creamy and not too sweet. I recommend using unsweetened cashew milk in desserts that have other sweeteners in the recipe. I plan on trying sweetened cashew milk to use for smoothies that need a little sugar. Anyway, here’s the recipe for vanilla pudding. Look for the Ice Box Cake in a future post. Thanks for being Vegi-curious.

 Vegi-curious Vanilla Pudding

2-1/2 cups unsweetened cashew milk

3 tablespoons corn starch

1 vanilla bean, split in half

1/2 cup sugar

Measure out 1/2 cup of cashew milk; add corn starch and whisk until lumps disappear. In small saucepan, heat milk, vanilla bean and sugar over low heat. Just before it comes to a boil, add corn starch and whisk together. Continue boiling until thick, about 5 minutes. Pour into container, cover surface with plastic wrap and refrigerate until cooled completely.

Makes about 6 servings.






12 Apr 2015

Pumpkin Muffins with Maple Cream Cheese Filling

pumpkin muffins 006It’s October and that means PUMPKINS! They’re everywhere . . . grocery stores, farm stands, pumpkin patches, front porches. I have about a dozen pie pumpkins waiting to be baked, pureed and transformed into some baked goodness. All I needed was some inspiration (or just some serendipity.) Bruce and I were in Whole Foods over the weekend when I spotted some pumpkin-cream cheese muffins in their bakery. They sure looked tasty; but loaded with butter, cream cheese, eggs and milk they sure weren’t vegan. Not one to back down from a culinary challenge, I set out to create a plant-based version. Luckily, I still had some home-made pumpkin puree in the freezer from last year’s harvest and just enough cashew cream cheese in the fridge for my trial recipe. Whenever possible, I use a mixture of whole wheat and white flours. Since the pumpkin provides moisture, I went with more wheat flour for this recipe.  Not too sweet, lightly spiced (you can omit the cloves or replace all of the spices with a pumpkin pie spice blend) and topped off with a touch of cream cheese brought back memories of a decadent pumpkin cheesecake I used to make. Hmmmm . . .  maybe next time I’ll add some praline to the recipe. You can skip the pumpkin patch and simply grab a can of pumpkin; but trust me, the pumpkin patch is way fun! Thanks for being Vegi-curious.

Pumpkin Muffins with Maple Cream Cheese Filling

1 cup whole wheat flour
½ cup white all purpose flour
½ cup sugar
1 tsp. baking powder
½ tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. cloves (optional)
¼ tsp. salt
1 cup pumpkin puree, either canned or homemade
½ cup soy or almond milk
¼ cup almond butter
1 tablespoon molasses
1 tsp. vanilla extract

½ cup cashew cream cheese
2 tablespoons maple syrup or sugar

Preheat oven to 350. Line 12 muffin cups with liners. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, spices and salt.

In a separate, smaller bowl, stir together pumpkin puree, milk, almond butter and vanilla.
Add wet ingredients to dry and stir just until blended.

Mix filling ingredients. Divide batter among muffin cups, then place a spoonful of filling onto top of batter.Bake 16-18 minutes, or until tops spring up when touched lightly.

Note: The muffins can be made without the filling with equally good results.

Makes 1 dozen muffins.

28 Oct 2014

Baked Potatoes with Bacon and Sour Cream

Potatoes 001 The first thing Bruce said when he came home yesterday was, “Do I smell bacon?” Well, yes . . . and no. I was stirring a batch of Coconut Bacon in the oven, so there was an aroma of smoke and maple syrup wafting through the kitchen. When we visited Wildflower Cafe last weekend, they had coconut bacon on the menu. I didn’t get to try it since they were out of it, but that just peaked my curiosity. I did my research, found several recipes and decided to try it out. It’s quite easy to make and with a little tweaking, I think I’ll keep it in my arsenal of must-haves. All the recipes I found are a variation of coconut flakes, soy sauce/tamari/liquid aminos, liquid smoke, maple syrup. You can alter the recipe to suit your own taste, whether it be smokier, sweeter or saltier. You can even try using different types of liquid smoke. Try it with avocado and tomato on whole grain bread, atop a tofu scramble or team it up with Cashew Sour Cream on a baked potato. Cashew Sour Cream is simply cashew cream with lemon juice and cider vinegar. It’s that easy. Since fresh greens, cucumbers, tomatoes and spring onions are making an appearance at local farm stands, this is the perfect time for making salads. If you make the Coconut Bacon and Cashew Sour Cream in advance, all you have to do is bake or microwave a few potatoes, toss and dress the salad and enjoy! You’ll be out of the kitchen in no time! Thanks for being Vegi-curious.

Coconut Bacon

3 cups flaked coconut
2 tablespoons liquid smoke (liquid aminos or tamari for gluten-free)
1 tablespoon liquid soy sauce
1 tablespoon pure maple syrup
1 tablespoon brown sugar
1 tablespoon water
1 teaspoon smoked paprika

Preheat oven to 325 degrees.

Combine liquid smoke, soy sauce, maple syrup, brown sugar, water and paprika in a large mixing bowl. Add flaked coconut, using a wooden spoon to gently toss the coconut in the liquid mixture. Place onto a non-stick baking sheet. Bake for 20 minutes, using a spatula to flip about every 5 minutes so it cooks evenly. Coconut bacon can be stored in a sealed bag or container for up to a week; may be refrigerated.

Cashew Sour Cream

1 cup cashew cream
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/8 teaspoon salt

Mix all ingredients together, cover and let sit out a few hours to get “sour”. Store in refrigerator.

Potatoes 003


18 Jun 2014

Killer Grilled Vegetable Kabobs with Cashew-Caper Aioli

Veg Kabobs and Farro Salad 005Like a lot of men, my Dad loved to barbeque. In keeping with Father’s Day tradition, it seems fitting to do some grilling today. I cleaned out the fridge to make some vegetable kabobs and here’s what I found: onions, zucchini, peppers and mushrooms. Grilled vegetables can be pretty boring, so I drizzled them with a caper-cashew dressing and served them over farro. What’s nice about vegetable kabobs is that you can use whatever vegetables are in season or in your garden. You can still preserve your Father’s Day tradition while starting a healthy tradition of your own. These are so easy and tasty why wait for a special occasion? Thanks for being Vegi-curious.

Grilled Vegetable Kabobs with Cashew-Caper Aioli

Cashew Caper Aioli

1/2 cup cashew cream
2 tablespoons capers
2 cloves of garlic pressed
1 teaspoon vinegar from capers

Place all ingredients in mini chop and process until smooth. Pour into squeezable condiment jar.

Grilled Vegetables

Yellow onion, cut into 8 wedges then in half crosswise
Zucchini, cut into 1” slices
Cremini mushrooms
Bell peppers, cut into 1” pieces

Soak bamboo skewers in water for 30 minutes. Thread vegetables on skewers. I did two pieces of peppers, 1 whole mushroom, 1 slice of zucchini, 1 chunk of onion; repeat to fill up skewer. Preheat barbeque grill on medium high heat. Grill kababos until lightly browned on all sides.

Drizzle with Cashew Caper Aioli and serve over farro or your grain of choice.

15 Jun 2014

Shells Stuffed with Spinach-Tofu-Cashew Ricotta

Stuffed Shells 004As promised, I’m back to share my recipe for Tofu-Cashew Ricotta. And while I’m at it, I might as well make some stuffed shells. Over the weekend, my sister-in-law Geri and I were talking about tofu. We just don’t understand why it’s so alluring. Sure, it always seems to taste good in Asian food, but that’s probably because it’s stir fried. As an ingredient in stir fry recipes, it’s just a sponge for oil. There seems to be a lot of recipes that use tofu to mimic cheese, so I thought I’d try my hand at that. I’ve made tofu-spinach lasagne before, but it always seemed to fall flat. Ricotta made from dairy milk has a grainy texture and an oh-so-subtle tang to it. That’s when it hit me . . .  cashews. The cashew cream cheese from a previous post had that tang. If I don’t process it into a silky smooth texture and cut it with tofu, could I get closer to the real thing? Yes! Now don’t get too excited. No matter what others might tell you, plant-based meat and cheese alternatives do not taste like the real thing. Once I learned to accept that, I was no longer disappointed when my reality did not meet my expectations. You might wonder why I even bothered trying to recreate ricotta. Well, I didn’t expect it to taste like the ricotta I grew up on. I just wanted to find a way to enjoy tofu in a flavorful way and the result was not disappointing. By adding spinach to the mix, it narrowed the taste gap between dairy and tofu ricotta. Just two more comments before I get into the recipe. The first one is about product shrinkage. When I got home from the store, I noticed that what used to be a one-pound box of jumbo shells is now 12 ounces. My plan was to create a recipe for 8 ounces of shells, but I ended up using only 6 ounces. The planets must have been aligned because my filling calculation for 8 ounces of shells filled all but two broken shells of the 6 ounces I cooked up.  I ate the two broken ones un-stuffed and un-sauced. The second comment is about preparing a large quantity of foods that freeze well. When I make marinara sauce, I double or triple the recipe and freeze the leftovers. It’s just makes sense to make a mess once and get several meals from your effort. Marinara sauce can be used to top a pizza, toss with pasta, saute with onions and green beans. You can freeze the baked shells with the sauce; or freeze the uncooked shells for a later date. Well, Geralyn, this one’s for you. I hope you try it, I hope you enjoy it. Thanks for stopping by.

Marinara Sauce

Olive oil (optional)
1 small onion, minced
2 large cloves of garlic, minced
1 tsp. fennel seeds, ground
1 (28 oz.) can of crushed tomatoes
Fresh basil
Salt and pepper

Saute onion and garlic in olive oil if using. For a fat-free version, sauté by adding water 2 tablespoons at a time to prevent sticking. Add ground fennel seeds and sauté for another minute. Add tomatoes, basil and salt and pepper to taste. Cover and simmer 45 to 60 minutes until thickened.

Tofu-Cashew Ricotta

1 cup raw cashews, soaked overnight
8 oz. firm tofu
3 tablespoons lemon juice
1 tsp. sugar

1 tsp. miso paste or 1/2 tsp. salt
1 Tbsp. nutritional yeast (optional)

Press excess water from tofu by either using a tofu press (if you have one) or wrapping in paper towels and placing a heavy can on top. Place soaked cashews, lemon juice, sugar and miso or salt in food processor. Process until smooth but slightly grainy. Add tofu and nutritional yeast and process until incorporated. Refrigerate until ready to use.

Stuffed Shells 001

Shells Stuffed with Spinach-Tofu-Cashew Ricotta

6 oz. jumbo shells, cooked according to package directions
10 oz. frozen spinach, defrosted
1 recipe of Tofu-Cashew Ricotta
1 clove of garlic, pressed
Marinara sauce

Preheat oven to 350 degrees. Squeeze as much water as possible out of the spinach. Fold spinach, garlic, salt and pepper into tofu-cashew ricotta. Using a small spoon, stuff shells with filling. Cover the bottom of a baking pan with sauce. Arrange shells on top of sauce, then spoon additional sauce over the shells. Cover with aluminum foil and bake for 25 to 30 minutes until thoroughly heated. Makes about 18 to 20 stuffed shells.

Stuffed Shells 002

28 Apr 2014

Bagels and Cream Cheese

There’s a saying, “You can take the girl outta Brooklyn, but you can’t take the Brooklyn outta the girl.” I think this used to refer to her Brooklyn accent and perhaps her Brooklyn attitude. I’m of the belief that it also refers to bagels. If you’ve ever had a Brooklyn bagel, you know what  I’m talking about. When we moved to Delaware, it was practically impossible to find a bagel shop that boils their bagels the way it’s done in Brooklyn. I actually started making my own until I discovered two bagel stores that come close – Manhattan Bagels in Wilmington ( and now Einstein Bagels at the University of Delaware ( The next obstacle to overcome was what to spread on the bagel. Butter? No! Cream Cheese? No! When I discovered vegan cream cheese in a health food store I felt like I hit the lottery, until I tasted it. Not one to back down from a culinary challenge, I tried another brand, then another (you get the idea); a series of disappointments, but I did get some nice plastic storage containers out of it. So, I scoured the internet for vegan cream cheese recipes and came across a raw cream cheese made with cashews. What I love about this recipe is that it contains three ingredients, all of which I can pronounce; is super easy to make; is ready to spread in less than two days; and tastes delicious. This is by far the best non-dairy cream cheese I’ve come across. And it costs a lot less to make than what you pay for it in the store. I must say that after some failures with making other vegan cheeses, I was pleasantly surprised with the outcome of this recipe. I think you will be too. One of my favorite combinations is an everything bagel with cashew cream cheese and Trader Joe’s ( Hot & Sweet Pepper Jelly.

Cashew Cream Cheese

1 1/2 cups raw cashew halves, soaked for 12 hours

1/4 cup raw apple cider vinegar

2 tablespoons fresh lemon juice

2-3 tablespoons water

Place raw cashew halves in a glass dish and fill with filtered water. Cover and place in the fridge to soak for 12 hours. Then, drain and rinse the cashews with water.

Drop cashews in a blender or food processor and add remaining ingredients. Begin with 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender. Blend until it’s silky smooth. Set aside for a couple of hours.

Lay a large square of cheesecloth or butter muslin on a plate and spoon the cream cheese into the center. Pull up the sides of cheesecloth and tie with a piece of butcher’s twine. Suspend the cheese bag on a kitchen utensil and rest it inside a deep pot or mixing bowl. I use the stand from a chinois with a bowl underneath to capture the liquid. Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and scrape cream cheese into container.

Cream Cheese, Farro Soup, Chalk Board 001Cream Cheese, Farro Soup, Chalk Board 003


05 Apr 2014

Think Outside the Can: “Roasted” Tomato Soup


Roasted Tomato Soup

I’ve often wondered what’s the appeal of tomato soup. After all, isn’t just like a can of tomato sauce? Maybe the appeal is that it’s a light accompaniment to a sandwich. “How about some soup and a sandwich for lunch” sounds appealing. I just hadn’t come around to liking tomato soup until now. It all started with a large basket of plum tomatoes that I picked up for a song at my favorite Amish farm stand. I decided to roast the tomatoes with a small amount of olive oil, garlic and herbs. It sounds like a lot of effort, but most of the time is spent waiting for them to come out of the oven. I froze the roasted tomatoes in plastic pint-sized containers to use throughout the winter to make my Pasta with Roasted TomatoesThis got me thinking about making homemade tomato soup using roasted tomatoes. Now that sounds like something I could go for. I wanted to simplify the recipe and opted to replicate the flavor of roasted tomatoes by cooking canned tomatoes on the stove top. (Actually, I didn’t want to risk those beautifully roasted tomatoes on a potential flop nor did I want to spend the extra money on a can of fire-roasted tomatoes.) I cooked onions and garlic until golden, added drained tomatoes and cooked them on high heat to get everything to caramelize. I added a potato to impart a little creaminess and body to the soup. This soup is light enough to enjoy with a sandwich and substantial enough to fill the gap that a salad so often leaves you with. You could ladle the soup into a cup for an afternoon snack or serve it as a first course when company comes for dinner. Mmmm, Mmmmm, Good! Try this Roasted Tomato Soup and start thinking outside the can. Thanks for being Vegi-curious. 

Roasted Tomato Soup

1 yellow onion, chopped
3 to 4 garlic cloves, chopped
28 oz. can of diced tomatoes
3 cups vegetable broth
1 teaspoon sugar
1 small potato, chopped (about ¾ cup)

For the Croutons:

1 whole wheat or multi-grain bagel, cubed
2 Tablespoons yellow mustard
1 Tablespoon nutritional yeast
1 teaspoon dried thyme or other herb

Drain tomatoes and reserve the juice. Set aside.

Heat a sauce pot over medium high heat. Add onions and cook until they start to soften and turn golden. Add garlic and cook another minute. Add the drained tomatoes and sugar. Cook on high until the tomatoes start to brown and the bottom of the pot develops spots of caramelization. Add the tomato juice, vegetable broth and potato. Bring to a boil then reduce to a simmer. Cover and cook until the potatoes are tender, about 20 minutes. Remove from heat and let cool. Pour contents into a blender container and puree until smooth. You could also use a hand-held immersion blender and puree directly in the pot. Return to stove to heat. Garnish with croutons or air-fried zucchini. You can also stir in a spoonful of soy yogurt or cashew cream.

To make croutons:

Mix the mustard, nutritional yeast and dried herb in a large bowl. Add the bagel cubes and toss to coat evenly. Place the cubes into the basket of an air fryer set to 250F. Fry until the cubes are crisp throughout. Remove from basket and let cool. If you don’t have an air fryer you can bake them in the oven at 250F until the croutons are crisp and lightly browned.

05 Nov 2017

Still Smokin’: Pasta Carbonara

Pasta Carbonara

This is a follow-up to my post on Smoked Shitake Mushrooms. The flavor of the smoked shitakes are so intense that a little goes a long way, so I’m still trying to come up with some recipes to use them up. I like to use cashew cream as a base for creamy pasta sauces and the smoked shitakes made me think of Pasta Carbonara. For this recipe I made a creamy sauce with raw cashews, tahini, lemon juice, garlic and a few smoked shitakes. (If you don’t want to smoke the shitakes, you can use liquid smoke.) I had about a half pound of cooked rigatoni pasta in the fridge that I “re-boiled” for 1 minute then added a cup of peas. I reserved some of the pasta water to thin out the sauce if needed. I stirred a few spoonfuls of the sauce into the pasta and peas. You can use as much or as little of the sauce as you like and add a few extra slivered smoked shitakes if you want a more smoky taste and some “meaty” texture. This dish came out creamy, smoky and oh, so yummy. It’s rich tasting, yet won’t weigh you down. This makes a nice meal to serve for a special occasion or you can make the sauce ahead of time and enjoy a decadent meal any night of the week. Thanks for being Vegi-curious.

Smoky Creamy Cashew Sauce

½ cup raw cashews, soaked and drained
1 teaspoon lemon juice
2 teaspoons tahini
1 Tablespoon nutritional yeast
1 garlic clove
A few slices of smoked shitake mushrooms

Process all ingredients in blender, adding more water to achieve desired consistency.

Use on potatoes, broccoli or other vegetables. Thin out and toss with cooked pasta.

08 Jul 2017

Don’t Fast. Feast: Gumbo Burgers with Roasted Pepper Sauce

Gumbo Burger with Roasted Pepper Sauce

I’ve been trying to incorporate more vegetables into my bean burger recipes and came up with this recipe the last time I made a pot of Vegetable Gumbo. Gumbo has its roots in Louisiana’s Creole cuisine and I usually make it right around Mardi Gras time. The highlight of Mardi Gras happens on Fat Tuesday, reflecting the practice of the last chance to eat rich, fattening foods before the ritual of the Lenten fast begins. Well, if you eat healthy, low-fat plant food all year round there’s no need to fast in the first place. I still enjoy learning about and celebrating holidays and traditions, so I wanted to share this recipe for Gumbo Burgers just in time for Fat Tuesday.

To make the burgers, I start by cooking the the “holy trinity” of onions, celery and bell peppers, adding tomatoes and aromatics, then cooking out most of the liquid. The mashed beans act to hold the vegetables together and the oats help to absorb any extra liquid. The Roasted Pepper Sauce is made with a small amount of cashew cream, roasted red peppers and hot sauce. These burgers have so much going into them that you don’t need anything else going on top of them, but feel free to serve with your favorite burger toppings. We had our burgers with a side of steamed spinach with a honey-mustard-cider vinegar dressing. The recipe makes a lot of burgers, so you can wrap them individually and place in the freezer to enjoy in the weeks ahead. Why fast when you can feast all year long on these healthy, hearty Gumbo Burgers? Thanks for being Vegi-curious.

Gumbo Burgers with Roasted Pepper Sauce

Makes 8 to 12 patties

2 cans red kidney, pink or pinto beans, drained
½ cup whole oats, processed into course flour
1 extra large onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 large tomato, diced
1 Tablespoon tomato paste
8 oz. okra, chopped
2 teaspoons liquid smoke
2 Tablespoons dried thyme
Cayenne pepper
Salt and pepper to taste

Roasted Pepper Sauce (recipe follows)
Hamburger buns
Burger toppings as desired (tomato, onions, lettuce, etc.)

Place beans in a large mixing bowl and smash with a potato masher or fork. Place oat flour into bowl and set aside.

Heat a non-stick skillet on high heat. Add onions, celery, bell pepper and garlic and saute until lightly browned. Add tomato, tomato paste, okra, liquid smoke, thyme and cayenne pepper and continue cooking until all of the liquid has dried up. Add to mixing bowl and stir to combine. Season with salt and black pepper, adding more of the other seasonings as desired.

Line a baking sheet with parchment paper. Divide mixture into even portions using either a one-third or one-half measuring cup and form into patties. Place on parchment paper and refrigerate for several hours.

When ready, heat a non-stick electric griddle on 350F. Place patties on griddle and cook until browned and burgers become firm, turning once during cooking. Serve on buns with roasted pepper sauce and your favorite toppings.

Roasted Pepper Sauce

½ cup raw cashews (soaked)
½ cup roasted red peppers
2 to 4 teaspoons hot sauce

Rinse and drain the soaked cashews. Place in container of high-speed blender and add enough water to cover about half of the cashews. Process on high until super smooth. Remove from container. This should yield about ½ cup, but you will only use ¼ cup to make the sauce.

Return ¼ cup of the cashew cream in the blender container along with the roasted peppers and hot sauce. Process on high until smooth. Place in a covered container and refrigerate before using.

Note: if you do not wish to use cashews, you can try substituting silken tofu.

28 Feb 2017

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