I recently purchased a brand new dark tile and could not wait to give it a try for meals photography, so these darkened shots! I am generally drawn to airy and light photography (because you may have seen) but would really like to emphasise my dark & moody shots so hope to observe some darker shots in my upcoming articles!
This recipe was a very long time arriving. I create this cashew pasta sauce constantly and have done for many years — I can not think it has taken me so long to blog it!
I eventually got around to it since I have a couple of upcoming recipes which use the sauce, even such as a socca pizza plus a few stuffed peppers. It is gonna be good, so stay tuned… (edit: recipes continue to be live! Use links)
On pasta, on sandwiches, in risottos, drizzled over berries or veggies, burritos and much more. It is SO tasty.
I recall when I tried it years before, before I was vegan I was not expecting to enjoy it whatsoever.
I had been a really fussy eater and wasn’t only just beginning to experiment with free-from foods thus was not expecting something produced from cashews for a great substitute for the cheese.
However, I was amazed at how yummy and it was!
- 1 cup raw cashew nuts (soaked overnight in water)
- ½ cup nutritional yeast flakes (if using powder, you can use slightly less)*
- (optional) 1 tbsp white miso**
- 1 tsp garlic powder (or fresh minced garlic)
- 1 tsp onion powder (or fresh minced onion)
- ½ tsp mustard powder
- A pinch of ground nutmeg
- Salt and pepper, to taste
- Approximately 1 cup unsweetened almond milk
- Drain the cashews and discard the water they were soaked in.
- Add to a high-powered blender along with the rest of the ingredients and blend until smooth. Add more almond milk, if needed to create the desired consistency. I like it when it’s thick but runs off the spoon.
- Use straight away or add to a container and store in the fridge for up to 3 days.
You may find it in many health food stores or online and it is not pricey.
**White miso paste actually will help that fermented curry flavour. It may be seen in health food stores or Asian supermarkets. I purchase mine in my regional supermarket at the Asian food aisle. You may use brown miso rather, should you desire.