3 NUT SAUCE
Cashews, walnuts and almonds processed with coconut milk, extra virgin olive and Champagne and Balsamic vinegars with smoky paprika, garlic, cinnamon and rosemary. Cooked, then blended till creamy. Serve hot over root vegetables as main dish or use cold as a salad dressing!
Makes 3-1/2 cups
1 c. cashew pieces
1/2 c. walnut pieces
1/2 c. plain almonds
13.5 oz. can coconut milk, I used Goya brand not wanting a high fat content for this sauce
1/2 c. extra virgin olive oil
1/2 c. Champagne vinegar
1/2 c. diced sweet onion
3 lg. garlic cloves
2 t. smoked paprika
1 t. ground rosemary
2 t. dried tarragon
1/2 t. ground black pepper
1/4 t. ground allspice
1/2 t. cinnamon
1-1/2 t. salt
1 c. water
1/2 c. Balsamic vinegar
salt to taste
Place cashews, walnuts and almonds in food processor. Process till crumbly.
Add coconut milk and extra virgin olive oil. Process till as smooth as you can get it, pausing the processor every now and then.
Add Champagne vinegar, onion and garlic. Process till onion and garlic pulverize.
Add paprika, rosemary, tarragon, pepper, allspice, cinnamon and salt. Process again till as smooth as you can get it.
Transfer to saucepan.
Add water and Balsamic vinegar, stirring with wire whisk to incorporate, then cook on low heat, stirring often so it doesn’t stick to bottom of pan, about 1 hour. Adjust for salt. Remove from heat.
Cool to warm, then place in blender container, 2 cups at a time, and blend till creamy.
Transfer to covered container and refrigerate till ready to use, or use immediately.
Notes: This nut sauce has a slightly acrid taste that goes well over root vegetables. It can also be used as a salad dressing. If used as a dressing, then thin with vinegar and adjust for salt.
The sauce will thicken when refrigerated (all nut sauces do), so when reheating to serve warm, add a little water to thin as desired, then adjust for salt.
I’ve been on a beet kick lately, so used the sauce over a roasted beet main dish, then made a roasted beet potato salad and a roasted beet salad with greens.
Here’s the link for how I roasted the beets: http://chefdavies-tight.com/2015/08/01/roasted-beets/
Sliced Roasted Beets With 3 Nut Sauce. Topped with chopped Kalamata olive. Served with a couple fresh orange segments on the plate. I added a side of fresh spinach, cut red cabbage and sliced radishes, drizzled with 3 Nut Sauce diluted with vinegar, then salted to taste – also served on the same plate as the beets. Served as a hot main dish.
For the Roasted Beet Potato Salad I used marble size potatoes, boiled and cut into pieces, a diced fresh tomato, sliced celery, shaved sweet onion slices, juice and zest of 1 orange, then added dried tarragon, smoked paprika, garlic powder, brown sugar and salt to taste. I tossed it all before adding the 3 Nut Sauce and added vinegar to taste. I served it with a drizzle of extra virgin olive oil and fresh cracked pepper. Fresh cilantro complimented the flavors well.
For the Roasted Beet Salad I combined in separate bowl sliced cut hearts of romaine, red cabbage, fresh spinach, sliced radishes, sweet onion. I tossed, plated, then topped the salad with cut pieces of roasted beets. I diluted the 3 Nut Sauce with vinegar, then added fresh chopped garlic and ginger, plus salt, then drizzled over all.