Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass



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.



   Hot & Warm Sauces pg 1    ·    Agra Dolce (1904)    ·    Almond Sweet Red Pepper Relish    ·    Anchovy Sauce    ·    Bearnaise Sauce (Basic Recipe)    ·    Bechamel Sauce    ·    Bechamel Sauce, Antoine's    ·    Bechamel Sauce: Careme's & Modern    ·    Bechamel Sauce, Classic    ·    Bearnaise Sauce    ·    Bolognese Long Simmered Sauce    ·    Bolognese Sauce    ·    Bolognese Sauce (Beef & Veal)    ·    Bordelaise Sauce, Quick    ·    Carmalized NY Bold Onion Gravy    ·    Cashew Curry Sauce    ·    Cherry Sauce    ·    Chocolate Sauce    ·    Coney Island Hot Dog Sauce    ·    Cucumber & Tomato Toping    ·    Cranberry Cumberland Sauce    ·    Dried Cherry Relish    ·    Drunken Cherries    ·    Duxelles    ·    Garden Fresh Tomato Sauce    ·    Ginger Sauce    ·    Green Chile Cream Gravy    ·    Hollandaise Sauce    ·    Hollandaise, Key Lime Hollandaise    ·    Horseradish Sauce (1896)    ·    Horseradish Sauce (1904)    ·    Horseradish Sauce, Old Fashioned   

  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Posters

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.