Gluten Free, Wheat Free, Dairy Free, Egg Free
This is my “go to” sauce for everything. I use it instead of mayo for making coleslaw, as a salad dressing, as a creamy sauce in a chicken and broccoli bake, as an alternative “indulgent” creamy sauce over white fish, with chicken and veg, as a creamy pasta sauce and many more! It is so easy to make, so tasty and can be stored in the fridge for a week and added to any dish to make it more tasty!
(Makes approximately 6 portions of sauce)
100g Cashew Nuts (Soaked Overnight or for at least 5 hours)
2 tbsp Nutritional Yeast*
1 tbsp of Coconut oil
1 Stock Cube (Chicken or Vegetable)
*Note: You can buy Nutritional Yeast in health food shops such as Holland and Barrett.
1) Soak the cashew nuts in cold water overnight (or for at least 3 hours).
2) Drain the cashew nuts and rinse well under cold water.
3) Dissolve a stock cube in 250-300mls of water.
4) Add the cashews, nutritional yeast, coconut oil and stock in water to a blender.
5) Blend until smooth.
Store in the fridge and use cold instead of mayo for things such as coleslaw or as a salad dressing, or heat up and use over meat or veg.
Below are some of the dishes I have used the sauce in:
Chicken and Mushrooms in a creamy sauce (http://nicolagray.com/2017/02/07/chicken-and-mushrooms-in-a-creamy-sauce/)
Chicken, Broccoli and Cauliflower Bake (http://nicolagray.com/2017/02/04/chicken-broccoli-and-cauliflower-bake/)
Courgetti Prawns (http://nicolagray.com/2017/07/08/courgetti-with-prawns-in-a-creamy-sauce/)