Pictured here over gluten free pasta, but also makes a wicked cauliflower cheeze... |
100g cashews
100g almonds
50g linseeds (flax)
25g sunflower seeds
25g sesame seeds
1.5 tsps salt
1.25 litres soya or other plant milk
2-3 tabs lemon juice
30g yeast flakes (aka nutritional yeast, nooch)
- Grind all the seeds and nuts finely- do them separately, to make sure there are no lumps.
- Put them and the salt into a high speed blender such as an Omniblend, Vitamix, Froothie or Blendtec and whizz momentarily .
- Add the plant milk and blend again. Lastly, put in the lemon juice and yeast flakes.
- Your sauce is now ready to heat gently and add to your recipe!
By the way, we both finished the race in the top 40% of all runners, with times of 2 hrs 91/2 minutes, and in the top 20% for our age groups, so we were really pleased with that- can't wait to do it again! Hooray for plant power
1 If you want to help us raise money fro the Vegan Society, please follow the link above to a post which gives the link to our JustGiving page.
1 If you want to help us raise money fro the Vegan Society, please follow the link above to a post which gives the link to our JustGiving page.
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