Sauces, Salad Dressings & Dips

 

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.