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Ingredients
- 1 large zucchini, peeled and coarsely chopped (about 3 cups chopped)
- 1/2 c raw cashews, soaked 2 hours
- 1 tsp dehydrated garlic flakes or 1-2 whole peeled garlic cloves
- 1 c water
- 1 T South River garbanzo bean miso (or soy miso, if tolerated)
- salt and pepper, to taste
Details
Servings 2
Adapted from wellsphere.com
Preparation
Step 1
1. Soak the cashews in fresh water for 2 hours. Drain and rinse, and place in blender.
2. Peel and chop the zucchini, and add to blender with garlic and 1 c of water. Puree until totally smooth and creamy.
3. Transfer to saucepan and bring to a simmer over medium heat. Reduce heat to low and cook for about 10 minutes, stirring frequently, until cooked through and thickened.
4. Right before serving, take out about 1/2 c of the sauce and stir in miso paste until evenly mixed. Add miso sauce back to saucepan and stir until well combined. Season to taste with salt and pepper, and keep warm on lowest heat until ready to serve.
*Possible sauce variations:*
• Serve over pasta, grains, vegetables, or beans, use in casseroles or pot pies in place of "cream of whatever" soup, or use as a fondue style dip
• Use broth or stock instead of water for richer flavor
• Béchamel-style sauce: omit garlic and add a pinch of nutmeg (start with 1/4 tsp)
• Rich and creamy red sauce: puree in roasted red peppers or marinated sun-dried tomatoes
• Wine sauce: try using a bit of white wine instead of water when blending
• Creamy green goddess sauce: puree in greens and herbs
• Mushroom sauce: add sauteed mushrooms to sauce, pureeing half of them and adding the other half to the saucepan
• Onion sauce: add caramelized onions to blender and puree
• Herb sauce: add a variety of fresh herbs
• Vegetable sauce: for a chunky vegetable cream sauce, add finely chopped cooked vegetables to saucepan and cook with sauce - broccoli would be delicious!
• Here's a total change of pace: what about omitting the garlic, adding vanilla, cocoa/carob, and a little sweetener of choice? It would be like a thick chocolate sauce. You could even use hot coffee or a grain-coffee substitute instead of water for a mocha effect. I NEED TO TRY THIS!
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