Wednesday, September 1, 2010

Garlic Cashew Cream

Spread this sauce on sandwiches as a substitute for mayonnaise, over pasta, or add a dallop to your chili. Yum!

1/4 cup nondairy butter
1/2 cup rice or nut milk
1 clove garlic, minced
1/4 cup ground cashews, soaked for 1 hour
1 T whole-wheat flour
Salt and pepper, to taste

In a small saucepan, combine the butter, milk and garlic. Heat over medium-low heat until completely melted and bubbly. Add cashews and flour. Stir vigorously, then remove from the heat. Add salt and pepper to taste.

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