I found this yummy recipe in the June/July 2011 issue of Kiwi Magazine. It was presented as a potato salad, but I decided to pour the sauce over the potatoes for my husband and I and let the kids dip their potatoes in the sauce since they tend to not like a lot of sauce on their food.
Well I absolutely LOVED this sauce. I will totally use it again and add dill as the recipe suggested to make a potato salad. I didn't have dill on hand but I had everything else. The result is a creamy, rich, delicious sauce that could also be used as a homemade vegan mayo!
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Creamy Cashew Sauce/Vegan Mayo
1 cup raw cashews
1 cup water
3 tbsp lemon juice
1 tbsp white vinegar
1 tbsp Chickpea Miso
1 tbsp Dijon Mustard
1/4 tsp sea salt
1 clove garlic, diced or crushed
1. Place the cashews in a bowl and cover with water. Let soak for 1 1/2 to 2 hours. Or you can cheat on this step by placing them in hot water for 20 minutes...it's okay, I do it!
2. In a blender, preferably a Vitamix or Blendtec, add the rest of the ingredients and blend until smooth.
Enjoy!!
Well I absolutely LOVED this sauce. I will totally use it again and add dill as the recipe suggested to make a potato salad. I didn't have dill on hand but I had everything else. The result is a creamy, rich, delicious sauce that could also be used as a homemade vegan mayo!
Creamy Cashew Sauce/Vegan Mayo
1 cup raw cashews
1 cup water
3 tbsp lemon juice
1 tbsp white vinegar
1 tbsp Chickpea Miso
1 tbsp Dijon Mustard
1/4 tsp sea salt
1 clove garlic, diced or crushed
1. Place the cashews in a bowl and cover with water. Let soak for 1 1/2 to 2 hours. Or you can cheat on this step by placing them in hot water for 20 minutes...it's okay, I do it!
2. In a blender, preferably a Vitamix or Blendtec, add the rest of the ingredients and blend until smooth.
Enjoy!!
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