Cabbage-Cashew Sauce
Servings: 8 (32-36 oz., it makes a lot!)
Calories: 66kcal
Ingredients
- Roasted garlic (from recipe above)
- Roasted onion wedges (from recipe above)
- 4 cups (400g) roasted cabbage (from recipe above)
- ½ cup (70g) raw cashews, soaked in boiling water for 30 minutes*
- 1 small lemon, zested
- 1 1/2 to 2 tablespoons lemon juice
- 1 cup (240 mL water), plus more as needed**
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- Freshly cracked black pepper
Instructions
- Squeeze the roasted garlic cloves into a blender (don’t include any of the papery skin). Add roasted onion wedges, roasted cabbage, soaked cashews, lemon zest, 1 ½ tablespoons lemon juice, 1 cup water, mustard, salt, and pepper. Blend on high until smooth and creamy. You may need to add a bit more water as you go to continue blending.
- Taste for seasonings, adding more salt, lemon juice, mustard, or pepper as needed. For added richness, add in a tablespoon of extra-virgin olive oil and blend again.
- Store in an airtight jar in the fridge for 1 week. This makes a lot of sauce!
Notes
*If you don’t have a high-powered blender, I recommend adding the cashews to a saucepan, covering with water, and boiling for 15 minutes. Or, soak them in cool water overnight.
** The amount of water is dependent on how much cabbage you use, how powerful your blender is, etc. Start with 1 cup, then add a bit more as needed.