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Introduction
Cashew-based sauces have been a staple in Indian and Southeast Asian cuisines for centuries, prized for their ability to mimic the richness of dairy-based sauces while maintaining a vegan-friendly profile. This particular recipe pays homage to the creamy curries of the region while adding a distinctly Western twist with the bold flavors of roasted garlic. The result is a sauce that transcends cultural boundaries, bringing people together through its universal appeal to the senses.
Ingredients
• 1 cup (145g) raw cashews
• 4 cloves garlic, unpeeled
• 1/2 cup (120ml) water or vegetable broth
• 1/4 cup (60ml) lemon juice, freshly squeezed
• 2 tablespoons (30ml) olive oil or avocado oil, plus more for roasting garlic
• 1 teaspoon (5g) Dijon mustard
• 1/2 teaspoon (2.5g) salt, plus more to taste
• 1/4 teaspoon (1.25g) black pepper, plus more to taste
Step 1:
Preheat the oven to 400°F (205°C). Place the unpeeled garlic cloves on a small baking dish or wrap them in aluminum foil. Drizzle with a little olive oil and roast for 15-20 minutes, or until the garlic cloves are lightly browned and softened.
Step 2:
Remove the roasted garlic from the oven and let it cool slightly. Once cool enough to handle, peel and discard the skins.
Step 3:
Add the roasted garlic, cashews, water or vegetable broth, lemon juice, olive oil or avocado oil, Dijon mustard, salt, and black pepper to a food processor or high-speed blender.
Step 4:
Blend the mixture on high speed until smooth and creamy, about 2-3 minutes, scraping down the sides as needed.
Step 5:
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Q: Can I use roasted garlic from a jar instead of roasting it myself?
A: Yes, you can use pre-roasted garlic or garlic powder for convenience, but the flavor may not be as rich and complex as freshly roasted garlic.
Q: Is this sauce gluten-free?
A: Yes, this cashew garlic sauce is naturally gluten-free and vegan.
Q: How long does this sauce keep in the refrigerator?
A: Leftover cashew garlic sauce can be stored in an airtight container in the refrigerator for up to 5 days.
• For a creamier sauce, soak the cashews in water for at least 4 hours or overnight before blending.
• Roasting the garlic brings out a richer, sweeter flavor. You can also use pre-roasted garlic or garlic powder for convenience.
• This sauce is vegan, gluten-free, and nut-free (if using a nut-free milk alternative).
• For a thinner consistency, add more water or broth. For a thicker sauce, use less liquid or add more cashews.
• Nutritional yeast can be added for a cheesy flavor. Start with 2 tablespoons and adjust to taste.
Serve the cashew garlic sauce warm or chilled, drizzled over pasta, vegetables, grilled proteins, or use as a dip or spread.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Roast the garlic and soak the cashews (if desired) ahead of time to save time during preparation.
- For optimal creaminess, soak the cashews in water for at least 4 hours or overnight before blending.
- Be careful not to over-roast the garlic, as it can become bitter.
- Add more or less liquid to adjust the consistency of the sauce to your desired thickness.
For a nutty flavor, replace some of the cashews with pine nuts or almonds. For a spicy kick, add a pinch of cayenne pepper or red pepper flakes.
Pair this cashew garlic sauce with grilled vegetables, roasted potatoes, pasta dishes, or use as a dip for fresh bread or crudités. A crisp white wine or light beer would complement the flavors nicely.
This recipe can be enjoyed year-round, but the garlic and lemon flavors make it particularly well-suited for spring and summer dishes.
This recipe contains cashews and may contain traces of tree nuts. It is vegan and dairy-free.
