By Liv Kaplan
Garlic Cashew Cream
2 steps
Prep:4h 10min
Homemade sauces are powerful! They seem simple, but they really are such a key to creating delicious vegetable based meals with ease throughout the week. I always recommend people to keep at least one homemade sauce (my go-to is normally a pesto) in the fridge to add to their lunches and dinners throughout the week.
Why? Because it makes your food taste good. Simple as that. Tastier food = more satisfied = crave less junk.
I’ve got a few favourite sauces from hemp seed pesto to beetroot hummus to creamy hemp and coriander dressing.
Updated at: Tue, 12 Sep 2023 21:39:44 GMT
Nutrition balance score
Good
Glycemic Index
22
Low
Glycemic Load
1
Low
Nutrition per serving
Calories79.6 kcal (4%)
Total Fat6.4 g (9%)
Carbs4.7 g (2%)
Sugars0.7 g (1%)
Protein2.1 g (4%)
Sodium60.4 mg (3%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Place cashews in a bowl and cover with water. Place in the fridge and leave to soak for 4 hours.
Step 2
To prepare the sauce, drain the cashews and add to the blender with garlic, lemon juice, salt and ½ cup (125ml water). Blend until smooth and store in a jar in the fridge.
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