Jul 7
Raw Cashew sauce with Italian Flair!
posted by: Marissa in Entree, Raw, Sauces, Vegan on 07 7th, 2009

Yesterday I dropped off a pan of homemade cinnamon rolls for my friend who just had a little one. A gorgeous little one I might add. My friend was sweet enough to gift me some fresh herbs from her garden and as I drove home I mulled over s fresh sauce for some raw “pasta” for dinner which would include some of the herbs.

Sadly, I had a bit of tummy trouble and I couldn’t eat until about 10:30 last night, so when I made the sauce I was too ravenous and tired to take a photo of it. Plus it wasn’t the most picturesque bowl of raw “pasta” in the world anyway. But Here is the recipe I threw together. My mother tasted it, and proclaimed it the best sauce she had ever had. I should mention she fasted all day yesterday and so that might be the reason for the exuberance ;-) judge for yourself!

For the raw “pasta” I used my food processor’s slicer attachment and made very thin slices of zucchini. i then added some shredded red cabbage and about 20 grape tomatoes. Then I tossed the veggies with sauce. It had a decidedly Italian flavor, and my mother marveled at how “light” it tasted considering how much oil is in the nuts. There was a lot left over and so there might eventually be a photo. Oh, and I should mention my camera isn’t the greatest (neither is my lighting) but I am going to work on making my photos better. Food deserves to look better than my photos show!

I cannot thank the beautiful new Mama enough for these tasty herbs! The fresh basil went straight into my sauce, and the bay leaves, thyme, oregano, and sage are dehydrated and stored in pretty glass jars :-) Expect something yummy (and healthy this time) in the next couple of weeks pretty lady!

Raw Italian Herbed Pasta Sauce

Ingredients

  • 1.5 C. Cashews (Soaked for 2 hours)
  • 3/4 C. Pine Nuts
  • 1 small onion (fresh or sweet onion works best)
  • 4 Garlic cloves (minced or pressed)
  • 1 tsp black salt (you can use sea salt as well)
  • 1.5 C. Fresh Basil
  • 1 Large lemon (juiced)
  • 1 Red Bell Pepper
  • 1.5 tsp Crushed red pepper

Method:
Toss all the ingredients into the food processor and blend until you get a creamy consistency.Pour on raw “pasta” or use as a spread or dip.

7 Responses to “Raw Cashew sauce with Italian Flair!”

  1. Heather McD (Heather Eats Almond Butter), on July 7th, 2009 at 12:20 pm Said:

    It never ceases to amaze me how creamy cashews become when blended with a little liquid. Love them. Great recipe – thanks for sharing!

  2. Heather McD (Heather Eats Almond Butter), on July 7th, 2009 at 12:51 pm Said:

    It never ceases to amaze me how creamy cashews become when blended with a little liquid. Love them. Great recipe – thanks for sharing!
    OH! You’re my new favorite blogger fyi

  3. Marissa, on July 7th, 2009 at 1:07 pm Said:

    I just love how satisfied I am after eating food with nuts included somehow. I also made some raw pudding last night and had a little for dessert too ;-) mmmmm good fats!

  4. Marissa, on July 7th, 2009 at 1:08 pm Said:

    and you are so sweet to say so! I have to return the compliment too! I am going to have to try your blended veggie delights. Maybe I can mix them with coconut flour :-)

  5. Betsey, on July 7th, 2009 at 2:49 pm Said:

    I’m so glad you used the herbs! There’s more where that came from. AND by the way… my morning was MADE by one of your fresh baked cinnamon rolls! The house still smells great. I might need more icing… it is so delish.

  6. Marissa, on July 7th, 2009 at 11:36 pm Said:

    I am dehydrating the thyme right now! My house smells amazing :-)

    That icing is so easy, just butter, cream cheese, powdered sugar, and vanilla (though I used the vegan version of cream cheese and earth balance ;-) Next time I think I will be making you some healthy cherry almond cupcakes :-)

  7. Guru Kirn, on July 9th, 2009 at 11:56 pm Said:

    Sauce looks great! And ditto for feeling satisfied when nuts are included. Makes me happy.

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