John Myers
Ingredients for 1 servings:
- 170 g cashew nuts
- 500 ml water
- 1 tbsp rapeseed oil or Alba oil
- 1 onion(s)
- 1 tsp vegetable stock powder or stock cube, vegan, sufficient for 500 ml
- e.g. salt and pepper or smoked salt
- n. B. Coriander powder
- e.g. nutmeg, freshly grated
- possibly herbs, fresh
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes
Blend the cashews and water in a blender for 1-2 minutes to make “cashew cream.” Finely dice the onion and sauté in the oil. When the onion cubes are translucent, add the cashew cream and the vegetable stock powder or stock cubes, as well as the spices to taste or as appropriate for the dish. Bring to a boil while stirring. Taste the sauce and adjust seasoning if necessary. Then return it to the blender and blend thoroughly. If desired, stir in finely chopped fresh herbs, such as parsley or basil (do not blend). You can also use smoked salt, which will give the sauce an even more spicy flavor. With peas and/or mushrooms, you have a great carbonara sauce, for example.
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