Cashew Spread/Sauce

[TendrTummy]

This stuff is AMAZING - it's free of ALL allergens, unless you have issues with nuts.

Cashew Spread/Sauce
Adapted from the The Allergy Self-Help Cookbook by Marjorie Hurt Jones, RN

ingredients -

1/2 cup cashews
3/4 cup water
2 tbsp lemon juice, lime juice, or unbuffered vitamin C crystals
2 tbsp walnut, avocado, or sunflower oil
1 tsp agave nectar or honey
1 1/2 tsp dijon mustard
1/4 tsp salt
dash of pepper

Place the nuts in a blender and process until they become a fine powder. Add 1/4 cup of the water, adn process for 1 minute. Scrape the bottom of the blender. Add the lemon/lime juice or vitamin c, oil, agave nectar or honey, mustard, salt, and pepper, plus the remaining 1/2 cup of water. Process until very smooth.

Pour into saucepan and heat, stirring nearly constantly, on medium heat (5) for 5 minutes, or until thick. Allow to cool 10-15 minutes before serving. Can be refrigerated up to 1 week. Makes about 1 1/4 cups

Can be used on sandwiches, as a dip, on fish or chicken, or even steak, or as a salad dressing.

NOTE: This stuff is absolutely AMAZING. It's thick and creamy if you let it get that way - it TASTES and looks like a creamy, dairy based sauce but is not. Its got just the right amount of sweet and sour and the flavors compliment each other beautifully!!! I used it on grilled mahi mahi steak adn it was WONDERFUL!!!!

[Sally]

Hmmmm. This looks like you could use peanuts for Thai food. Thai food, if you use rice noodles, is mostly GF.

Love,

Sally