CASHEW CURRY SAUCE
Vegan Cook's Bible
by Pat Crocker
With their delicate taste and creamy texture, cashews make this sauce very different from a peanut sauce. Use it with pasta and rice or with milder tasting vegetables.
Makes 2 cups
• 1 tbsp + 1 tsp olive oil, divided
• 1 onion, cut in half and sliced
• 1 leek, white and light green parts, sliced
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1/3 cup whole cashews
• 1 cup soy milk
• 8 cloves roasted garlic
• 1 tsp chipotle flakes or hot pepper flakes
• 1/2 tsp ground cinnamon
• Sea salt and freshly ground pepper
1. In a skillet, heat 1 tbsp of the oil over high heat. Add onion and leek. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until soft.
2. In a small skillet over medium-high heat, toast cumin and coriander seeds until lightly colored or until the seeds begin to pop and their fragrance is released, 2 to 3 minutes. Stir into onion-leek mixture. Let cool.
3. Add remaining 1 tsp of oil to the skillet used for toasting seeds. Heat oil over medium-high heat. Add cashews and toast, stirring frequently, for 5 minutes or until lightly browned.
4. In a blender or food processor, combine soy milk, toasted cashews and roasted garlic. Process until smooth. Add onion-leek mixture, chipotle flakes and cinnamon and process until smooth. Season to taste with salt and pepper.
5. Store sauce tightly covered in the refrigerator for up to 3 days.