April’s “Smoky Cashew Butter Sauce” from The Balanced Vegan – May’s Nut Butter Blast entry

April is the creator of the fabulously healthy blog – The Balanced Vegan!  She lives life to its fullest and eats the best of healthy foods that England has to offer.  Be sure to hop over and check out her full site after you devour her delicious
Smoky Cashew Butter Sauce:
 April's "Smoky Cashew Butter Sauce" from The Balanced Vegan - May's Nut Butter Blast entry
When Angela asked me to join her ‘Nut Butter Bash’, I immediately thought of doing a dessert, nut butters lend themselves so well to sweet treats. But they’re also really excellent to use in savoury recipes that require a creamy smooth texture. I am so pleased with the result, a versatile recipe you can use in so many ways. I have served this with Baked Sweet Potato and a simple tofu scramble, but I also intend to use it for salads like I do with a tahini based sauce, or simply with baked potato fries but with a thicker consistency. 
 
This sauce can be made in advance and stored in the refrigerator, you’ll need to add more milk to it just before use as it turns quite solid and firm after refrigeration.
 April's "Smoky Cashew Butter Sauce" from The Balanced Vegan - May's Nut Butter Blast entry
 

Quantity of sauce using this recipe varies depending on liquid added, which again depends on desired consistency and proposed use, however, this will result in at least 1 cup of sauce. 

For this dish I baked sweet potatoes with no oil, cut in half lengthways before placing in oven. I made a simple tofu scramble by crumbling tofu into a pan with a little melted coconut oil, then adding smoked paprika powder and a touch of salt, lastly adding finely chopped spinach.
 
 
SMOKY CASHEW BUTTER SAUCE, served with Baked Sweet Potato and Tofu Scramble  
Preparation Time for Sauce: 5 minutes
 
 
 
Ingredients
 
  • 1/2 cup cashew nut butter
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1/3 cup but up to 1 cup, of plant milk, I used oat
  • 1 1/2 teaspoons smoked paprika powder
  • 1/4- 1/2 teaspoon of hot chilli powder
  • 1/4 teaspoon Himalayan salt

Directions

  1. Combine the nut butter and milk together, add milk gradually until you reach the consistency you like.
  2. Add remaining ingredients and combine well, taste as you go and adjust spices as desired.
  3. You may wish to add more milk for a really runny, easily pourable sauce, or refrigerate for a very thick sauce.

Keeping Time: 5 days

Thanks so much for sharing this spectacular nut butter idea April!

You can find April around the web @TheBalancedVegan.com  Facebook   Twitter  Instagram

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