Hold the phone, I just died. THIS SAUCE GIVES ME ALL THE FEELS. It is…
- Impossibly creamy
- Loaded with warm, spiced curry flavor
- Literally delicious on anything and everything your mind can fathom pouring it on
Here’s the thing – I enjoy dairy a lot. I like the richness that cream, milk, and cheese brings to a dish. So I was thinking that part of paleo and Whole 30 would be a struggle. I have heard a lot about blending cashews to make a dairy-free cream, so I decided – why not just try it out? The ending to this story is obvious right? Ima fan.
I plan to explore MUCH further the deliciousness of soaked and pureed cashews over the next few weeks as we power through our Whole 30 journey. This ULTRA thick, rich, and creamy sauce has you missing your heavy cream negative a billion percent. And yes, in case you were wondering, that is a highly accurate statistic. Negative a billion percent. I could never eat cream again and be more than fine with it if I had a jar of this goodness sitting in my fridge at all times!
Not only is this sauce slap-you-in-the-face delicious, it is also a level zero on the intimidation scale. If you have a food processor or good blender, that’s all you need to whip a batch of this up. The ingredients:
- Raw cashews
- Lime juice
- Curry powder
- Coconut milk
- Salt + red pepper flakes
- Soak cashews for about two hours.
- Blend everything together in food processor or blender until ultra smooth and creamy
YOU DONE, gurl…you done. Welcome to creamy cashew heaven. So, let’s say you decide to make this sauce. I’m sure you’re wondering what to do with it? Excuse me while my mind combusts with the hundreds of things this sauce would be incredible with…okay, combustion complete.
On Monday, I am going to post a roasted chicken and veggie bowl recipe that has this delicious sauced
dumped drizzled liberally over top, and that is a delicious way to use it. My all time favorite way, though – and I’ll have to post a recipe for this – is with roasted cauliflower. I roasted a head of cauliflower in the oven, and when it was basically done, tossed all the florets in a bunch of this sauce, threw them back on the baking sheet, sprinkled with finely chopped almonds, and roasted for another 5-10 minutes. OH MY GOSH – THE SINGLE BEST THING I’VE EVER EATEN.
^^^But for reals.
Apart from those two examples, there are a huge variety of other things you can use this sauce for. A dip for veggies, dolloped onto your burger (also done this – love it), drizzled on top of cauliflower fried rice, spread on a sandwich or lettuce wrap…there are so many uses!
In contrast to this smooth sauce, things have been rough over in our neck of the woods. (LOL – that was cheesy and lame – owning it.) Ford has been one sick, sick little man the past few days. It is a freakin’ miracle that he held off seven entire months to get super sick until Seth got home and could help out/be there for my mental sanity.
I was typing the words, “It’s just a bad cold,” but the word just needs to be eliminated from that sentence, because HOLY BUBONIC PLAGUE baby colds are horrendous. The poor little guy is coughing up a storm, has a super stuffy/runny nose, is running a fever, and is just so tired he can hardly stand it.
Bonus: baby cuddles on fleek. I’ve had a sleepy, cuddly baby attached to my body for two days. And I’m not complaining about that.
I took him to the doctor yesterday to make sure it wasn’t the flu, and it wasn’t, thank goodness. He did enjoy going to the doctor without getting stuck with a needle for once, and the stethoscope tube was about as entertaining as a Cirque Du Soleil show, in Ford’s humble opinion.
Side note: forgot what a stethoscope was called, so legit just googled “What are the heart listener things called that doctors use?”…STRUG.
Anyway, hopefully little Ford gets to feeling better soon and he can get back to his happy little self – watching your baby be sick like this is heart breaking! Must…comfort…self…with vats of cashew sauce…Print
Creamy Vegan Cashew Curry Sauce
Whole 30 and paleo approved!
- Prep Time: 2 hours 10 mins
- Cook Time: 0 mins
- Total Time: 2 hours 10 minutes
- Yield: 2 cups
- 2 cups raw cashews
- 1 cup water
- 2 tablespoons lime juice
- 2 cloves garlic
- 1 tablespoon curry powder
- 1/4 cup canned coconut milk (shake can very well before opening and measuring out the coconut milk)
- Pinch red pepper flakes
- In a medium bowl, cover your cashews with water and soak for about 2 hours
- Drain the cashews and add to your food processor (or high powered blender)
- To the cashews, add your lime juice, garlic, curry powder, coconut milk, pepper flakes, and some salt. Add 1/2 cup of water and blend until the mixture is very smooth and creamy. Keep adding water until you reach the consistency you want – 1 cup of water was perfect for me
- Season to taste with salt, and store in jars or tupperwares in your fridge!
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2 g
- Sodium: 8 mg
- Fat: 14 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
In the mood for more yummy sauce recipes? Check these out: