Cashew Cream Sauce

This post is a follow-up to the previous one about our Lenten celeb chef Athena Raptis Kamaris.  Athena made stuffed chard and also a variety of sauces to dip it in.  This sauce is great for Lent because it has protein and B vitamins.  

-1 tbsp fresh lemon juice

-1/2 tsp unrefined kosher salt or sea salt

-Black pepper, to taste

-1 box (10.5 oz) silken tofu or full fat coconut/cashew milk

-Dash of turmeric (optional) (note from Fr. Greg – not optional!)

-Cornstarch (to make a slurry for thickening)

Place all ingredients in blender or food processor and mix until smooth.  Can be used cold as a spread in sandwiches, dip or topping for vegetables, baked potatoes, etc. 

For additional variety you can also add additional ingredients such as the following:

-Canned artichokes

-Roasted red peppers

-Roasted tomato

-Olives/capers

 

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