Cashew Cream Sauces

The best things I've learned so far from a 2-week Purple Carrot trial are (1) the surprising fun and beauty of layering items on beds of other items, (2) using a peeler to make zucchini ribbons (delicious tossed in a little lime and salt and used as a raw topping, like for soba), and (3) easy, flavorful cashew cream sauces that pull the dish together. Two (of the six) meals in the trial -- Smoky Portabello Tacos and Roasted Sweet Potatoes with Spicy Cashew Sauce  -- both had really good cashew cream sauces. These two were my favorite meals (partly because of the tasty sauce!) and they were the easiest to make, too. Photos and recipes below!

Ingredients

Jalapeno Cashew Sauce:
1/3 C cashews
2 garlic cloves
1 lime, juiced
1 jalapeno, deseeded and roughly chopped

Serve on: Corn tortillas topped with Spanish rice, sliced portabellos sautéed in a little soy sauce and liquid smoke, diced scallion, sliced radish, and shredded purple cabbage

Spicy Cashew Sauce:
1/3 C cashews
2 garlic cloves
2 T rice vinegar
2 tsp agave
1 tsp tamari/soy sauce
1 tsp pepper flakes
2 T olive oil
3 T water

Serve with: Roasted yams served on a bed of sautéed chard, topped with sauce and cashew pieces

Instructions

Put ingredients in blender and blend until smooth. (I use a small ninja single-serve cup, and pulse a few times.) Pour sauce over dish! For yams, optionally top with more cashews.

Baked yams on a bed of sautéed chard tossed with a pinch of salt and lime juice,
topped with spicy cashew sauce and cashew pieces:


 Smokey portabello tacos with jalapeno cashew sauce:

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