July 29, 2015
We dug our first hill of young potatoes today. As a kid growing up on the farm, the first young potatoes were always served with a cream sauce made with rich farm cream and lots of garden fresh dill. Delicious but so much fat. However, when I saw those beautiful new potatoes today, I just had to have a cream sauce to go with them. But something whole food, plant based. This cream sauce is every bit as delicious as the dairy cream sauce, but loaded with protein not cholesterol. You can eat it guilt free as it supplies the protein portion of your meal.
Since I decided to make this sauce last minute, I didn’t have time to soak the cashews, so I ground them first. It made a super creamy sauce without soaking.
Cashew Cream Sauce with Onion and Dill
- 1/4 cup raw cashews
- 1 cup unsweetened cashew milk
- 1 tbsp olive oil
- 1 large onion, chopped fine
- 3 cloves garlic, minced
- 1 large handful fresh dill, chopped fine
- about 3/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/2 cup green onion, finely chopped
Using a coffee grinder, grind cashews to a fine powder. In a blender, blend ground cashews and cashew milk. (You could substitute almond milk)
In a saucepan, sauté onion and garlic until onions are translucent. Add dill and sauté for a few minutes longer. Add cashew milk mixture and heat until thickened. Season with salt and pepper to taste. Add the green onion and simmer a few minutes longer. Let the sauce sit so the flavors meld together. Reheat before serving.
This sauce is excellent on young potatoes but would also be fabulous on peroshke (little buns filled with potato dill filling) or added to a vegan borscht for a creamy soup.