Cashew-naise
Jim Perko Sr. CEC, AAC
If you’re trying to reduce eggs and dairy consumption this recipe can certainly help you. It’s easy to
make and transform into many variations for a sandwich spread, salad dressing or sauce. It’s a favorite in our home.
Ingredients
Makes 6 Servings – Serving Size: 2 tablespoons
- 1 cup Raw cashews, firm packed
- 4 cups Water
- ¼ cup Water
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Raisin Reduction (see recipe)
- ¾ teaspoon Dry mustard
- ½ teaspoon Distilled vinegar
- 1 small Garlic fresh, fine minced
- ½ teaspoon Salt
- A pinch of Cayenne pepper
Preparation
- Place the cashews in a medium bowl.
- Add 4 cups water; cover and let soak overnight in the refrigerator.
- Drain the cashews, then place in a Vitamix or high-speed blender; add ¼ cup water and all remaining ingredients.
- Blend until smooth, occasionally scraping down the sides of the blender jar as needed.
- Remove, place in bowl, cover and refrigerate until ready to use.
Nutritional Analysis (per serving)
- Calories: 137
- Sodium: 171mg
- Sugars:1.5g
- Cholesterol: 0g
- Saturated Fat: 10.7g
- Fiber: 0.8g
- Protein: 3.7g
- Carbohydrate: 8.6g
Chef Notes: Add freshly chopped chives, parsley, or other herbs and spices – even roasted chili
pepper – for many variations.