I’ve been experimenting in the kitchen a lot the past couple of days. Mostly because I was avoiding doing my taxes. But I came up with four new recipes, so it worked out nicely. What are the recipes, you ask? Tomato pie, gluten-free salsa biscuits, raw kiwi cream crumble, and the recipe I’m sharing today–tangy cream sauce. A couple of these need some tweaking before they’re ready to join the internet recipe box, but I wanted to share this tangy cream sauce with you ASAP. Actually, the photo above is what I had for supper tonight, along with some avocado salad.
I wanted a sauce to top my steamed cauliflower and broccoli. I’ve been hearing about the health benefits of seeds, like sesame seeds and sunflower seeds, so I wanted to incorporate some of those. I just started putting stuff in the blender and the next thing you know…yum!
What’s especially great about this sauce is it is nearly raw! The only thing that isn’t raw is the mustard and the nutritional yeast. Actually the seasoning probably isn’t technically raw either. I doubt that it’s dehydrated at the appropriate temperature. And the lemon juice I used was from a bottle, but that’s easy to substitute with juice from a fresh lemon (which I didn’t have on hand).
The creaminess of this sauce comes from the mix of cashews, almonds, sesame seeds, and sunflower seeds. The zip comes from the dijon mustard and lemon. If you’re not a fan of mustard, you can certainly leave that out, as well as the lemon. You could really season this any number of ways. You could spice it up with cumin and cayenne or use Italian seasoning. I’m also thinking that balsamic vinegar might be good to try. I was really pleased at the way the mix of seeds and nuts turned out, so I’m thinking I will be trying this again with different flavors.
As I said, I served this over steamed broccoli and cauliflower (with some raw kale sprinkles on top). I had just buzzed it up in the blender and let it go for a few minutes, so it was somewhat warm, but if you want to heat it you certainly can (remember not too much heat if you want to retain the raw goodness). One great thing about this sauce is that it doubles as a wonderful vegetable dip. I tried it with carrots after dinner, which I guess means it was dessert!
- ¼ c. raw cashews
- ¼ c. raw almonds
- ¼ c. raw sunflower seeds
- ¼ c. raw sesame seeds
- 1 c. water
- 1 T. dijon mustard
- ⅛ tsp. salt
- ½ tsp. garden herb seasoning (or your favorite seasoning)
- 1 T. nutritional yeast
- ½ tsp. lemon juice
- Put all ingredients in blender and blend until creamy and smooth.