Vegan Cream Sauce

This recipe is amazingly good!  You can use it for creamed spinach, asparagus, broccoli casserole -- wherever you might need some cream sauce.

1 cup raw cashew nutes

2 cups water

1 tsp salt or to taste

2 tsp minced onion

1 TBS nutritional yeast (not brewers yeast)

1/2 tsp garlic powder or crushed fresh garlic

2 TBS cornstarch

1 1/2 cups additional water

1.  Put all ingredients except the last additional water in a blender and blend on high for 2 minutes or until smooth. This is the most important part because you want to blend it until it is NOT grainy. Pour into saucepan.

2. Put the 1 1/2 cups water into the blender and blend it to clean out the blender and then add to the rest of the sauce.

3. Bring to a boil on medium. Stir the whole time with a wisk to keep it from getting lumpy. When thick, remove from heat.

Use in favorite recipe that uses cream sauce.

May, the Foodie

Hello from Maythefoodie!  I will be blogging about mostly vegetarian things including cookbook reviews and great recipes -- some of the vegan persuasion that are surprisingly good.  However, since my husband is a meat-eater, I will be writing about some of that as well. 

But for now, I'd like to introduce you to a cookbook called Global Vegetarian cooking Made EZ, by Paula Eakins.  Paula is an awesome cook.  Back when I lived in Huntsville, she would do dinners for the now-defunct Vegetarian Society that were so good, even non-meat eaters would come and we would have to stop ticket sales!  This is a great book because it has vegetarian ethnic food made easy (that means you can find ingredients at a grocery store, for the most part), along with menus and even how to set up your kitchen and to find foods that may be unfamiliar to you if you are new to vegan eating.  The book is in a loose-leaf notebook so you can lay it flat on the counter, and of course you can add to it, if you like.  I don't have permission to print a recipe, but an example of the Mexican menu is Tomato Salsa with chips, Vegetable Fajitas, Mexican Brown Rice, Guacamole and tofu sour cream.  And this is all vegan, which is pretty awesome. I actually tasted this menu a few years ago and it was very, very good.

If you are new to vegan cooking, perhaps one of the most important things to learn to do is to make a decent sauce.  There are a few tricks to that but I have had some great successes doing it. It's not rocket science, but you have to know what you're doing.  Next post will feature a recipe for a mock cheese sauce plus some tips on how to make it taste good.  Talk to you later!