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The inspiration for this recipe, and many of the ingredients comes from the wonderful “FORKS OVER KNIVES” cookbook.
I had no idea just how much I would come to love the taste of nutritional yeast, which is what provides this source with its unique tangy flavour. Nutritional yeast is inactive and therefore you should not be concerned about candida. Certainly all of the research I’ve looked at indicates that the 2 are completely unrelated.
Nutritional yeast can also provide a very useful source of vitamin B12. You can buy it either fortified with or without additional vitamin B12. This is one vitamin that those of us on a plant-based diet may be at risk of being deficient in.
I have altered the original recipe, in that I like to be able to adjust the thickness of the sauce depending on the dish and preparing it for, by adding some cornflour or potato starch. I’ve added a couple of additional ingredients, firstly Dijon mustard and some Vegetable Stock powder which I think in my opinion improves the depth of flavour and i always used either Dijon or English mustard in my dairy cheese sauces.
If you don’t have garlic powder or onion powder you can substitute a clove of garlic and a quarter of a peeled onion instead. The creaminess of this sauce comes from the use of both the cashew nuts and the tahini. You can lightly roast the cashews if you want, or leave them out, if you want to reduce the fat.
1 x tsp Vegetable Stock Powder
1/2 cup Raw Cashew Nuts
1/2 tsp Garlic Powder (or 1 peeled clove of garlic)
1/2 tsp Onion Powder (i prefer to use a peeled med onion)
1 x cup Nutritional Yeast
1/2 tsp Salt
1 x Large Yellow Pepper (washed and de-seeded and chopped)
1.5 x tbl sp Tahini
2 x tsp Cornflower (or potato starch)
1 x tbl sp Dijon Mustard
1 x cup water
In a high-powered blender:
Place all of the ingredients and blend up until you have a nice pale yellow sauce.
Place it in a saucepan and heat on a moderate flame, stirring all the time, until it is thick and creamy and the cornflower/potato starch has cooked out.