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CREAMY CASHEW AND BLACK GARLIC SAUCE

CREAMY CASHEW AND BLACK GARLIC SAUCE




This 3 ingredient Cashew and Black Garlic Sauce is a real super star of healthy condiments. Versatile, rich, creamy and above all really tasty. It takes only 15 minutes to make, can be eaten cold or hot, as a dip or sauce, poured over pasta, meat or vegetables



Ingredients


120g (1 cup) raw cashew nuts


5 large black garlic cloves (10g)


½ teaspoon salt


180ml (¾ cup) boiling hot water and more for soaking


Instructions


In a heatproof bowl, submerge cashews in boiling hot water. Leave for 10 minutes to soak.


Meanwhile, in a small saucepan, cover the black garlic cloves with 180ml hot water, and using a whisk help them to soften by smashing and whisking the cloves in the liquid. You don’t need to dissolve the cloves completely, just loosen them up a bit.


Drain the soaking water and rinse cashews thoroughly under a running tap water.


Place the drained cashews with salt in a blender and pour the water with black garlic in as well. Blend for about 30 seconds or until completely smooth.


Notes


Leftover sauce can be kept refrigerated for 4 days or frozen for up to 3 months.
For richer version of this delicious sauce you can double the amount of black garlic cloves, add 2 tablespoons of lime juice and 1 tablespoon of tahini. I like it both ways

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