After teasing for a while, here we are, with the vegan mayo/creamy sauce/cheesy sauce recipe.
We have played around with this recipe for quite a while, we’ve added beans, another ‘failed’ vegan mayo mix, and in today’s rendition we added cilantro. Fresh homegrown cilantro, we harvested the day of.
- 1 cup cashew nuts, soaked in hot water – we freeze the nuts to keep them fresh, this significantly reduces the amount of time need to soften them.
- 1 tablespoon garlic infused oil- Ma Dolla makes her own
- 1 tablespoon Lemon Juic
- 1/2 tsp apple cider vinegar
- Pinch of dried rosemary
- Sea Salt, to taste
- Additions: Cilantro – white beans really think it up, aquafaba will make it very creamy
Start with the cashews, as stated above, we freeze our nuts so it takes a lot less time to soak when we pour hot water over it. While the nuts are softening, pour all the ingredients into a blender.
Drain the nuts, and add them to the blender also, and blitz.
It is also possible to do this in a food processor, we haven’t tried doing it by hand, but if you leave the nuts long enough than you should be able to crush it with a fork.
Add water as you go, this will determine the texture of the sauce. We sometimes use a tablespoon, sometimes a cup. It is up to you. Note: when adding beans or cilantro, the outcome will differ slightly and it is necessary to learn from the recipe.
And there it is, our regularly used Vegan Sauce recipe. We did not create it, we found it on Pinterest months ago and screenshot the recipe and preparations, stupidly not saving the link.
Credit to whoever made this, your creativity has been a blessing in our home.
Happy blending, Dollas.