Cashew Sweet Potato “Cheese” Sauce
This recipe can also be used as a salad dressing
Ingredients
- ½ cup raw unsalted whole cashews, soaked in water for 30 minutes or overnight
- ¼ cup cooked mashed sweet potato (baked or boiled)
- ½ cup water
- 1 garlic clove, finely chopped (1 level tsp)
- ¼ tsp onion powder or flakes
- 2 tsp lime juice
- 1 ½ tsp mustard
- 1 tsp ketchup
- 1 ¼ tsp salt
- ¼ tsp black pepper
Instructions
- If you haven’t already, soak the cashews. If you are pressed for time, no problem, you don’t have to soak the cashews. However, you may have to add a little more water later if you are using the sauce over several days. Un-soaked cashews can get thicker in liquid.
- If you haven’t already, boil or bake half of a sweet potato, then remove the skin and mash with a fork. (Do not add salt during the cooking process.)
- To a blender, add the water, cashews and the rest of the ingredients
- Blend until smooth. (about 1 minute)
- Keep in a jar in the fridge for 2 weeks.
- Tip: To make a thinner salad dressing consistency, just add 1 – 2 tbsp of water and shake the jar.
Notes
Pairing:
Great sauce for macaroni and cheese. Simply, pour the sauce in a pot with cooked macaroni and heat on medium-low. Stir for 1 – 2 minutes then serve hot.
Add this sauce to tacos, wraps, salads, grain bowls, fritters, savory crepes, and cooked macaroni or other pasta.