My favorite way to enjoy this very flavorful sauce is ladled over a plate of freshly steamed (or boiled) assorted vegetables (such as potatoes, broccoli, cauliflower, red pepper, green beans, yellow summer squash, Brussels sprouts, corn, carrots). Two or three of the ingredients may look unusual, but they are staples in my kitchen. Once they are on hand, this sauce can be made in as little as 5 minutes -- while the vegetables cook. It makes a wonderful one-dish meal - with protein provided by the nuts. I will try to take a photo one of these days for you to add to the recipe.
1 cup raw cashews or almonds
1/3 cup instant clear jel
1/2 cup nutritional yeast flakes
1/4 cup natural peanut butter
1/4 cup yellow mustard
1/2 sweet onion, coarsely chopped
4 thin slices fresh jalapeņo pepper, seeded (or to taste)
2 cloves fresh garlic (or to taste)
2 teaspoons salt
1/8 teaspoon citric acid (look for this in the canning section)
2 1/2 to 3 cups water (enough to obtain desired consistency)
Combine all ingredients in a blender; blend until velvety smooth.
Serve cold sauce over hot vegetables.
Refrigerate unused sauce in an airtight container; will keep for several days.
Recipe by LuAnn Bermeo, author of Amazing Meals, I and II.