Pay special attention to step 1 and 2- this is the key to blending a sauce with an authentic look and feel. Many cook fail here - They Don’t blend the mixture long enough. The result is a somewhat grainy texture. Blend nuts with small amount of water – enough to submerge them. A thicker mixture result and will become smooth more quickly. Then add the rest of water in the recipe. This is use in many of our recipes, some water is added while blending and then more is added later.
1 cup raw cashew nuts
2 cups water
1 teaspoon salt or more to taste
2 teaspoons onion powder
1 tablespoon Chicken-Like Seasoning (or 1 tablespoon food yeast flakes and ½ teaspoon more salt)
½ teaspoon garlic powder (optional)
2 teaspoon cornstarch, flour, or Clear Jel
1½ cups more water (to be added after blending)
1. Place all ingredients in blender and blend on high for about 2 minutes until smooth.
2. When the mixture is so smooth that no graininess is felt in a drop of it between your thumb and finger, pour into a saucepan. Add the 1½ cups more water to the blender, swish it around, and add to the mixture in the pan. Bring to a boil, stirring constantly as it thickens to keep it from lumping. As soon as it thickens, remove from heat.
3. If a thicker sauce is needed, return to heat and slowly stir in more starch that has been dissolved in cold water, letting it come to a gentle boil as it thickens.
•Wakes 4 cups
Soy Cream Sauce
Replace cashew nuts with 1 cup soaked soybeans or 1½ cups tofu, or use 3 cups plain, unsweetened soy milk. Add water to make 4 cups total mixture.
Coconut Cream Sauce
Recipe cashew nuts with 1 can (scant 2 cups) coconut milk (or, for a lighter sauce, 1 cup coconut milk) and add water to make 4 cup total mixture.
Other nuts can sometimes be used in place of cashews, such as almonds, peanuts, or Brazil nuts. The flavor and texture will be affected according to the nut used.
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