This 3 ingredient Cashew and Black Garlic Sauce is a real super star of healthy condiments. Versatile, rich, creamy and above all really tasty. It takes only 15 minutes to make, can be eaten cold or hot, as a dip or sauce, poured over pasta, meat or vegetables.
150g Cashew Nuts
5 Black Garlic Cloves
½ teaspoon of salt
180ml boiling hot water and more for soaking.
- In a heatproof bowl, submerge cashews in boiling hot water and leave for 10 minutes to soak.
- Meanwhile, in a small saucepan, cover the black garlic cloves with 180ml hot water and using a whisk help them to soften by smashing and whisking the cloves into the liquid. You don’t need to dissolve the cloves completely, just loosen them up a little.
- Drain the soaking water and rinse cashes thoroughly under running tap water.
- Place the drained cashews with salt in a blender and pour the water with black garlic in as well. Blend for about 30 seconds or until completely smooth.
Note: Leftover sauce can be kept refrigerated for 4 days or frozen for up to 3 months.
This recipe was used with permission from Justyna, Recipe Creator and Blog Owner of Garlic Matters.