Good morning IG family!!! Hope you are all enjoying this cold, but beautiful day to be ALIVE. I wanted to share this sauce in hopes you swap it out this weekend for the usual heavy cream variety! Hay, be adventurous. You won’t be dissatisfied, or disappointed. I think there is a common misconception of vegan food, or plant based foods that they are gross or tasteless. I’m here to change that perception, and help others to see (I eat meat too) that healthy doesn’t equate unhappy! Well here it is folks...
Heavenly Cashew Cream
1 C rinsed soaked cashews
2 C filtered water
1 Tsp fresh lemon juice
1 Tbsp.*store bought minced garlic
½ Tsp. Mustard powder
1 Tsp. salt
1 Tbsp.* brown rice flour
In a high power blender on medium to speed blend cashews, water, and
lemon juice. Turn to high for 1 minute. Once the cashews are fully
blended, add to a medium sized pot and turn to medium low. Add minced
garlic, salt, cracked pepper, and mustard powder. Whisk, and simmer
for 15 minutes. If your stove gets too hot, reduce heat to low.
Whisking occasionally to prevent burning or the cream to stick to the
bottom. Once cream has simmered whisk in brown rice flour. Turn off
and let cool before adding to a 30 oz mason jar.
*using fresh garlic is a lot more potent in flavor so reduce amount to half.
*if you don’t have brown rice flour, reduce water by 1/3
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