5 Ingredient Cashew Cream Blender Sauce Recipes

5-INGREDIENT PEANUT BLENDER SAUCE

Steps:

• Combine the peanut butter, coconut milk, vinegar, soy sauce and curry paste in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it's too thick, add warm water a tablespoon at a time, blending to combine. (Depending on the brand of peanut butter and coconut milk, you may need to add up to 2 tablespoons of water.)
• Transfer to a bowl. The sauce can be refrigerated in an airtight container for up to five days.

CASHEW SAUCE

Steps:

• Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
• Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.

5-INGREDIENT CILANTRO BLENDER SAUCE

Steps:

• Combine the mayonnaise, cilantro, jalapeno, garlic and lime juice in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula.
• Transfer to a bowl and season with salt. The sauce can be refrigerated in an airtight container for up to 4 days.

CASHEW CREAM

Steps:

• Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Vita-Mix, you can skip this step.) Put the water in a blender, then add the lemon juice, salt, nutmeg, and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.
• variation
• Substitute other nuts, such as almonds, pecans, pistachios, or hazelnuts.
• For a variation that's similar to pesto, add 1 1/2 cups fresh basil. This is great tossed with your favorite pasta or rice.
• If you want more citrus flavor without an acidic taste, add 1 teaspoon lemon or orange zest.
• Goes with Emerald Greens with Orange (page 84), Warm and Toasty Cumin Carrots (page 93), Creamiest Buckwheat (page 138), Creamy Millet (page 136), Simple Tuscan Farro (page 148), and Poached Pears with Saffron Broth (page 203). Cashew Cream is also a tasty and nutritious addition to any smoothie.
• storage
• Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.
• nutrition information
• (per serving)
• Calories: 30
• Total Fat: 2.2g (0.4g saturated, 1.2g monounsaturated)
• Carbohydrates: 2g
• Protein: 1g
• Fiber: 0g
• Sodium: 20mg