Seriously though, I slather this specific cilantro-garlic sauce on everything and anything I possibly can…it’s so addicting! Sometimes I swap the cilantro out for chives or green onion, for a creamy onion-y sauce. Sure cashews are high in fat, but I feel much better about gobbling down more nutritious fat from nuts vs from butter, cream, cheese, etc….and so do my hips and thighs, lol.
You just throw all the ingredients into a high powered blender or food processor and 4 to 6 minutes later, you end up with the most glorious, creamy sauce, without all hip and thigh busting ingredients. They’re so versatile, totally delicious and require NO COOKING WHATSOEVER. Did you guys know I’m sort of obsessed with vegan cashew sauces…of any kind? Seriously. It’s also perfect for if you have any vegan guests sharing your Thanksgiving meal with you. Layer + Roll: Place tortillas on a flat surface, down the center, leaving a few inches at each end, layer with 1/2 cup. Add the black beans and corn, cook a few more minutes until warmed through. This dish can act as both a side dish AND as a main course, especially if you have dietary restrictions. Add the tomatoes, green chilies or jalapeno, cumin, chili powder, garlic powder and salt, and continue to cook another 4 5 minutes, stirring often. Our Roasted Chickpea Stuffed Sweet Potatoes with Cilantro-Garlic Cashew Sauce! The roasted chickpeas give this dish some nice body and texture, against the roasted potato and smooth cashew sauce.
basically everything you could want in a savory dish. Today’s recipe is a vegan friendly dish that is so incredibly filling, delicious, creamy, decadent….
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