this was kind of an impromptu sauce i made for dinner last night. it’s been a week of unplanned meals and lunches, i must be crazy! it’s so much more stressful when i don’t plan the weeks menu. it seems it’s been this way since school started, i guess we are still trying to find our groove. i put this sauce on some brown rice noodles topped with some fresh basil. eli ate three bowls then said “mom! you’ve got to write this one down!” son, this one’s for you.
cashew “cream” sauce (all measurements are estimates, taste as you go)
2 cups of cashews, soaked for 1hr or so
1-1 1/2 cup water
juice of 1/2 lemon
2 tbs olive oil (i used one tbs evo and one tbs basil flavored)
1/2 tsp salt, more to taste
pepper to taste
aleppo pepper, opt.
place cashews, lemon juice, s&p into blender and roughly chop, add water slowly until desired consistency. add aleppo pepper to mixture if using or you can sprinkle some on top of noodles before serving. you can heat this sauce up with your noodles or have at room temp. this made enough sauce for two dinners.