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Wednesday, August 24, 2016

Smoky Sauce or Cheesy Dip (GF vegan, oil-free)

This sauce is super easy to whip up if you have a high-speed blender. And it's highly versatile! I have used this on pizza, pasta, sandwiches, and crackers. I've tried fancy stovetop recipes for similar sauces and in my opinion they aren't really worth the time when you can get this flavor and texture so readily.

Yields: 3 cups
1 cup raw cashews
1 cup boiling water

1 can organic white beans (partially drained, not rinsed)*
2 tbs organic mild miso paste
1/4 cup nutritional yeast flakes
5 cloves roasted garlic
5 drops mesquite liquid smoke
1/2 tsp onion powder
1 tsp dried chives
1/2 tsp Italian herbs
1/4 tsp smoked paprika
Few dashes cayenne
Black pepper, to taste

* I used Simple Truth from Kroger/Smith's; your can of white/cannelini/great northerns might be slightly more watery or thick

Start by boiling 1 cup of water in an electric kettle. To a high-speed blender, add 1 cup of cashews and the boiled water. Open the can of beans and use the lid to drain off any excess liquid on top, but preserve the liquid keeping the beans in the can. Add all remaining ingredients to the blender. Blend on medium-high until smooth and fluffy. Add pepper to taste. I found the salt from the beans and miso to be enough.
Now get out there and slather stuff with this deliciousness!

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