As I do with everything I cook, I always taste what I’m making as I prepare it, to be sure of the balance of flavors. The danger with tasting this sauce as you make it, is that you’ll want to keep on tasting it until there’s barely enough left to serve for dinner.
This recipe is from my new book, 1,000 Vegan Recipes, published by John Wiley & Sons.
3/4 cup unsalted raw cashews
3 tablespoons nutritional yeast
1/2 cup hot water
3 tablespoons fresh lemon juice
1/2 teaspoon yellow mustard
1/2 teaspoon salt
1/8 teaspoon turmeric
Pinch ground cayenne
3 tablespoons vegan margarine
In a high-speed blender, process the cashews to a fine powder. Add the nutritional yeast, water, lemon juice, mustard, salt, turmeric, and cayenne and blend until smooth.
In a small saucepan, melt the margarine over medium heat and add to the cashew mixture. Blend until smooth. Serve as is or return the sauce to the same saucepan and heat, stirring, over low heat.