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Roasted Veggies + Cashew Cream Three Ways
Roasted Veggies + Cashew Cream Three Ways//
You can make these sauces on their own, or start with a big batch and mix it up as you prefer.
Cashew Cream//
2 cups cashews
2 cups water
1 clove garlic
2 tbsp nutritional yeast
1 tbsp white miso
Pinch of sea salt
Blend all ingredients until smooth.
This is the perfect cashew cream sauce for dipping veggies, on pasta with a little pepper for Cacio e Pepe- the list goes on! It really doesn't need anything more, but if you want to mix it up...
Upleveling options.
1. Hi Note. If you're not familiar with Hi Note seasonings- The Cheezio Pepe is perfect for this sauce.
1 cup cashew cream
2 tbsp Cheezio Pepe
Blend to smooth, add to everything.
2. Herbal Ranch.
1 1/2 cup cashew cream
1 handful dill, parsley and cilantro
Splash of apple cider vinegar
2 tbsp olive oil
1 tbsp capers
1 clove of garlic
Blend to smooth. Perfect for dipping and salads!
3. Smoked Cheddar.
1 1/2 cup cashew cream
2 tsp smoked paprika
1 roasted red pepper
1 clove garlic
Blend to smooth. Great for dipping as well as nachos!
Crispy Smashed Potatoes//
Crispy smashed Potatoes are the name of the dipping game. Steam baby yukon gold potatoes (or your favorite potato) in salty water. Smash using an extra baking sheet, or side of knife, or a fork! Drizzle with several tablespoons, sprinkle generously with sea salt and bake at 450 for about 20 minutes until crispy!
The Perfect Roasted Veggies//
Surprise! No oil is allowed until after roasting. This helps the vegetables get crispy and caramelized in their own juices without steaming them, or making them too soft. This method works great for carrots, cauliflower, brussel sprouts, and zucchini.
Preheat oven to 450
Roast for 20 minutes, turning halfaway.
Remove once the veggies start to brown on the tips. Drizzle with olive oil, sea salt and lemon juice before serving.
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