Raw Cream Sauce for zucchini pasta
(from beanarm’s recipe box)
This recipe is healthy and easy to make, perfect for raw and vegan pasta dishes and salads. Feel free to experiment with other nuts; I like the creamy, slightly sweet taste of cashews combined with the slight bitterness of raw walnuts, but I’ve had wonderful results with Brazil nuts and macadamia nuts as well.
Makes 1 1/3 cup
Source: http://dairyfreecooking.about.com/od/creamsavorysauces/r/rawcreamsauce.htm
Ingredients
- Ingredients:
- 3/4 cup raw cashews
- 3/4 cup raw walnuts
- 1/2 t. sea salt, plus more to taste
- 3 T. raw cider vinegar
- 2 T. cold-pressed oil
- 1 T. agave nectar
- Fresh herbs, as desired
- 1/4 cold water, plus more as needed
- Preparation:
Directions
-
In a blender, process the nuts until finely ground. Add the remaining ingredients and process until smooth and creamy, adding additional water until the mixture is the desired consistency. Add salt to taste and serve.