Cheesy Cashew Red Pepper Sauce

Name: Cheesy Cashew Red Pepper Sauce
Yield: Makes 2 cups (500 ml)
Ingredients: ½ cup (125 ml) raw cashews, soaked for 2 hours, drained, and rinsed; 2 cups (500 ml) water; 1 fresh or roasted red bell pepper, seeded and coarsely chopped; 3 tablespoons (45 ml) nutritional yeast flakes; 2 tablespoons (30 ml) lemon juice; 3 tablespoons (45 ml) cornstarch or arrowroot starch; ½ teaspoon (2 ml) salt; 2 cloves garlic, crushed, or ¾ teaspoon (4 ml) garlic powder and ¾ teaspoon (4 ml) onion powder

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

This sauce is fabulous on steamed vegetables, patties, or loaves and makes a fine filling for celery sticks. Stir it into soups or stews just before serving to impart a creamy texture and cheesy taste. Soaking the cashews prior to blending increases the availability of their minerals and helps to ensure a smooth sauce.

Ingredients

2 cups (500 ml) water
½ cup (125 ml</

Sauce
Gluten-free
Vegan

Method

Put all the ingredients in a blender and process until smooth and creamy. Pour into a medium saucepan and bring almost to a boil over medium-high heat. Immediately decrease the heat to medium and cook, stirring or whisking frequently, until thickened, about 5 minutes. Stored in a sealed container in the refrigerator, the sauce will keep for 5 days.