Cashew or Bean and Tahini Sauce

This is a really simple sauce which adds protein and flavour to vegetables or other dishes.   Change the herbs and spices to suit your individual taste.  It makes a great topping for toast, waffles, pancakes, pizza, or as sauce to accompany vegetables etc. Alternatively, make it sweet and use with fruit, deserts or cakes.

Serves   6         

Plants:   5

Preparation:  10 minutes         Cooking:  no cooking required

GF       V         NF Option    DF

Swaps

NF:  Use a mixture of sunflower and pumpkin seeds, or any beans instead of the cashews.

 

Options

Cumin and garlic: add different herbs or spices to your taste and according to what you are serving it with.

Add: a squeeze of lime or chopped preserved lemons to the mixture for additional flavour.

Make it Sweet: Add a few pureed dates, agave, maple syrup or pureed stem ginger.

Ingredients

150g raw cashews and water for soaking

1-2 tbsp tahini paste or to your taste

1 tsp ground cumin

1 clove of garlic grated

1-2 tbsp of EVOO

200-300ml water - add more to achieve the consistency you prefer

Salt and pepper to taste.

Method

1. Preferably soak the cashews for a few hours or overnight to create a smoother sauce but this isn’t essential.

2. Drain the cashews and wash in clean water.

3. Blitz all the ingredients together in a food processor or with a stick blender until smooth.

4. Taste and adjust seasonings to your preference.

5. Add more water if you prefer.

Testers and Tasters Feedback

“I made a sweet version, by adding 1 tbsp of agave nectar and had with pancakes, delicious.”

 “I made it thick with extra cumin and had with sweet potato wedges.”

 “Had it on wholemeal bread with tomatoes, added more EVOO. Delicious”