Vegan, Gluten-Free and Dairy Free – this recipe can be prepared as all RAW or not per your preference.  Cashews replace heavy cream in this traditional dish.  It is absolutely delightful and delicious over pasta, winter squash, steamed vegetables, fish and chicken.  The variation makes a great “spread” for dehydrated crackers or toast. Plus, garlic’s anti-biotic and anti-viral properties make this a health-giving condiment to keep around all Winter long.

This recipe is featured in Public Television Station KTEH’s “KTEH COOKS WITH GARLIC” Cookbook! To purchase Talya’s Kitchen Ayurvedic Cookbook click here.

Allow 15 – 20 minutes preparation time.

Ingredients:

  • 1 Cup Raw Cashew Pieces
  • 1 ½ Cups Cold Water
  • 1 ½ Tbs. Raw Garlic, Peeled & Minced (about 4 cloves)
  • 1 Tbs. Miso Paste
  • 2 Tbs. Very Hot Water
  • 1 Tbs. Fresh Lemon Juice
  • ½ tsp. Mineralized Salt
  • ¼ tsp. Coriander Powder
  • ¼ tsp. Ground Black Pepper
  • 1 tsp. Coconut Oil
  • 1 tsp. Dried Dill Weed
  • 2 Sprigs Fresh Rosemary (optional)
  • 1/8 Cup Fresh or Dried Pomegranate Seeds (optional)

*Variation…

For a thicker sauce, or to use this recipe as a vegan spread, reduce Cold Water to 1 Cup and reduce Miso Paste by ½ Tbs.  When serving this sauce over the holidays (for extreme beauty and delight), garnish with Fresh Rosemary and Fresh Pomegranate Seeds.  So Delicious!

Directions:

To make the Cashew Cream… Place Cashews and Cold Water in a blender.  Process on high speed for 1 minute.  Pause and scrape down the sides with a soft spatula.  Process for another full minute – until your Cashew Cream sauce is smooth.  Set aside.

Peel and finely mince garlic cloves.  Set aside.

In a small glass or ceramic bowl, combine Miso paste with Hot water (recently boiled water is fine) until the miso paste has dissolved.  Add Lemon Juice, Salt & Coriander Pepper.  Stir again and set aside.

Place Coconut Oil in a medium saucepan over medium-low heat. Add 1 Tbs. of Raw Garlic into the pan and sautee for one minute.  The garlic will feel a little sticky but that’s O.K.  Add the Miso mixture and the Cashew Cream. Stir well. Lower heat to simmer and stir for another 2 – 3 minutes.  Remove from heat.  Stir in remaining garlic, dill and… Voila!

0/5 (0 Reviews)
0/5 (0 Reviews)

Pin It on Pinterest

Share This