For this cashew sauce, you will need a mixer of some kind.
I don't want to call this sauce mayonnaise (because it isn't), but I want to give you a clue about what it could be used as. But then again, I eat this to just about anything, particularly dishes with quinoa or similar.
As you can see in the ingredients list, you have two options. Either chickpea water or plain water + soy lecithin. Both methods work just fine. I like the chickpea water version better, though. The sauce turns out even more fluffy with that.
When I cook chickpeas, I save the water and store it in the freezer for later use, like for this sauce. But sometimes I run out and then go with the other method.
It's a bit tricky to calculate how many servings this recipe yields, but I would say around 6-8 depending on the success the sauce makes (or not).
Prep Time5 minsCook Time1 minTotal Time6 mins
100gcashew nutsUnsalted and raw
2tbsplemon juice
½tbspapple cider vinegar
1tspagave cyrupor any sweetner you have
1tspDijon mustard
1tspsalt
40gcarrotRaw
And either
100mlchickpea water (Aquafaba)
or
100mlwater
1tspsoy lecithin
Tools
Blender
1
The first thing you want to do is soak the cashews. I prefer to do it overnight in the fridge. If you are in a hurry, you can soak them quickly by pouring boiling water over them and letting them sit for 20 minutes. No matter how you do it, just put the cashews in a bowl and cover them with water. We will rinse the water off later, so the amount of water doesn't matter as long as they are well covered.
2
Next step is to drain the cashews in a sieve and put all the ingredients into the mixer. I chop the carrot into smaller pieces to help my blender, poor thing.
3
Run until smooth. Depending on what blender (or mixer) you have, the time varies. I run mine for 30 seconds. Then I pause and shake the can a bit. I have been known to sing along with Taylor Swift and I just shake it off. Then, I run the blender again for another 30 seconds. And there you have it! A golden creamy fluff!
4
You can eat it immediately, but it will get fluffier after a couple of hours in the fridge. Its shelf life is about a week (if it lasts that long).
The first thing you want to do is soak the cashews. I prefer to do it overnight in the fridge. If you are in a hurry, you can soak them quickly by pouring boiling water over them and letting them sit for 20 minutes. No matter how you do it, just put the cashews in a bowl and cover them with water. We will rinse the water off later, so the amount of water doesn't matter as long as they are well covered.
2
Next step is to drain the cashews in a sieve and put all the ingredients into the mixer. I chop the carrot into smaller pieces to help my blender, poor thing.
3
Run until smooth. Depending on what blender (or mixer) you have, the time varies. I run mine for 30 seconds. Then I pause and shake the can a bit. I have been known to sing along with Taylor Swift and I just shake it off. Then, I run the blender again for another 30 seconds. And there you have it! A golden creamy fluff!
4
You can eat it immediately, but it will get fluffier after a couple of hours in the fridge. Its shelf life is about a week (if it lasts that long).
Notes
For this cashew sauce, you will need a mixer of some kind.
I don't want to call this sauce mayonnaise (because it isn't), but I want to give you a clue about what it could be used as. But then again, I eat this to just about anything, particularly dishes with quinoa or similar.
As you can see in the ingredients list, you have two options. Either chickpea water or plain water + soy lecithin. Both methods work just fine. I like the chickpea water version better, though. The sauce turns out even more fluffy with that.
When I cook chickpeas, I save the water and store it in the freezer for later use, like for this sauce. But sometimes I run out and then go with the other method.
It's a bit tricky to calculate how many servings this recipe yields, but I would say around 6-8 depending on the success the sauce makes (or not).
