By Juna
Kefir Sauce
5 steps
Prep:10min
This is a simple sweet & sour dip/sauce.
I like to make this sauce early on to give the ingredients time to dance and get to know each other, and it gets thicker as it cools down, this property makes the uses here endless, it can be used as a spread or a sauce.
I like to add kefir as a different source of probiotics, living the natural way is only as awesome as the diversified sources of wellness we include in it. If you do not have kefir, you can use coconut yogurt or just plain coconut milk.
This sauce goes awesomely in sandwiches & salad dressings.
Updated at: Sat, 09 Dec 2023 10:36:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
1
Low
Nutrition per serving
Calories68.3 kcal (3%)
Total Fat4.9 g (7%)
Carbs4.8 g (2%)
Sugars1.5 g (2%)
Protein2.4 g (5%)
Sodium268.3 mg (13%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
We start with the cashew, rinse & then soak the cashew in filtered water with a pinch of salt for 4 hours.
Step 2
After 4 hours strain and rinse the cashews and place in a blender. The cashew will give the sauce thickness & sweetness.
Step 3
The garlic, I like to bake the head whole as it acts as its own steaming vessel. Bake in a preheated oven 170 degrees celsius for 20 to 30 minutes. Your best indicator is to squeeze the garlic bulb if it’s soft then you are good, take out of the oven and let it cool down a bit before handling. Squeeze the garlic out and place in a jar with olive oil. This jar is better refrigerated and used within a week.
Step 4
Back to the Kefir sauce; in the blender in goes the rest of the ingredients except for the mint. Blend until smooth. Once smooth then add in the dry or the fresh mint and pulse to incorporate the it in.
Step 5
As I mentioned the flavors come together after some resting time so give it 15minutes in the fridge.
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