Feel free to add other stir fry vegetables like carrots, mushrooms, snow peas, baby corn, bird eye chilli, etc.Ĭashew Nut: Crunchy roasted cashew nuts brings a rich nutty taste, which makes this dish very unique. ![]() Vegetables: Onion, bell pepper, mushroom, spring onions, dry or fresh chillies are ideal to use. For stir fry sauce mixture, use vegetarian oyster sauce instead of oyster sauce and use regular soy sauce instead of fish sauce. Tougher meat takes extra time to be tenderized.įor the vegetarian option: you can simply substitute meat with firm tofu or Quorn meat. If you are bored of chicken, you can swap it with beef, lamb, pork prawns/shrimps, or any protein you wish. Jalapeno cilantro: add a handful of cilantro and a chopped seeded jalapeno for a spicy cilantro sauce.Protein: You can simply use tender boneless chicken breast or thigh meats. Herb: omit the sriracha and add a few handfuls fresh parsley, mint and basil for a creamy herb dressing. You could also use it in tacos, as a dip for veggies and crackers, as a sauce for grilled meat or tofu or as a salad dressing for Asian chicken salad, cobb salad, kale salad or any leafy greens. My favorite way to use this dressing is in a power bowl with your favorite roasted veggies, cooked grain, hard boiled egg or tofu and some massaged kale (pictured above!) If you do not have a high powered blender you may want to consider soaking your cashews for 10-20 minutes in warm water before blending. (although I’m very partial to the ratios as written and think you will be too!) If you want you can adjust the taste by adding maple for sweetness, sriracha for spiciness, rice vinegar for tanginess and salt for overall flavor, until you have it JUST the way you like it. You can also make this in a food processor but I’ve found my blender gets it much smoother. You may need to adjust with a tablespoon or more of water until your desired consistency is reached. Add all the ingredients to a high-powered blender and blend until super smooth and creamy. It’s really pretty dang simple my friends. You will be making sauces and dressings galore and enjoying every single bite. If you’re scared of making this investment, do it. I also love my Cuisinart 13 cup Elemental Food Processor.įor a slightly more cost-effective option I’ve also used and loved our Nutribullet. This is by far my favorite kitchen investment, I use it ALL the time. I use my Vitamix Venturist 1200 with the blender cup attachment. One thing that completely changed the game for me making my own dressings and sauces is having a really good, high-quality blender. Water: since this dressing is made with cashews, a splash of cold water helps thin things out! Equipment you will need: If you don’t like spicy, you could leave the sriracha out but that slight spicy punch is what makes me want to keep digging in for bite after bite! Sriracha: this is what give the dressing it’s slight heat. Salt: of course we need a little seasoning to help the other flavors come alive, I like to use kosher salt. Garlic: whole cloves add wonderful flavor and a little spiciness! Maple Syrup: the sweetness in syrup really helps to balance all the other flavors. You can use white wine or apple cider vinegar as well. Rice Vinegar: gives the dressing tanginess and acidity. You can find it in most grocery stores in the baking aisle or online here. Nutritional Yeast: this ingredient is in the yeast family but is not similar in taste or function to regular baking yeast at all. Getting a good quality extra virgin variety really makes a difference in taste! making a sauce from scratch is SO easy.īest part of this recipe? Only 7 ingredients! (not including salt and pepper) This spicy cashew dressing is:Ĭashews: roasted cashews give this a really nice depth of flavor and blend into a creamier sauceĮxtra Virgin Olive Oil: there is a difference between “extra virgin” olive oil and “light” olive oil. The flavor and nutrition is just incomparable! And once you start the regular routine of making your own dressings and build up a baseline pantry of different condiments, vinegars, oils, etc. Once I started making my own dressings and sauces I never looked back. ![]() And I find that many storebought dressings are either 1) not as flavorful and delicious as I want them to be or 2) full of ingredients that I don’t particularly want to be consuming on a regular basis. Like, I want my foods to have ALL THE SAUCE, all the flavor, all the time. Just a handful of ingredients and you have a luscious, flavorful dressing you’ll want to pour on everything! Prepare to have your mind BLOWN by this spicy cashew dressing.
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