Vegetable Wedges with Creamy Cashew "Mayo"

This is one my easiest go-to recipes when I want a nutritive, healthy and rich-tasting meal.  I don't think I have to tell you how much your body will love you for eating veggies and the sauce I am calling "mayo" is made with cashew nuts which list among its benefits obtaining a healthy heart, healthy hair, healthy nervous system and it even prevents cancer.  The most important part is that the mixture of  sweet flavors of  beets & carrots with the zesty of the "mayo" makes this dish incredibly satisfying.

These are the ingredients

  • 5 medium carrots, each cut into thick wedges

  • 2 large beets, cut into similar sized wedges with the tops discarded

  • 2 hands full of raw cashews (or 3 heaping tablespoons cashew butter if you don't have a food processor)

  • 3 tablespoons extra virgin olive oil

  • 1/4 cup water

  • 1/4 teaspoon of red pepper

  • 1/4 cup fresh mint (or 1 tablespoons dried)

  • Sea salt and fresh black pepper

This is what you do

  1. Steam the carrot and beet wedges in a steaming basket until tender (roughly 15-20 minutes depending on size and water temperature).  Keep an eye on the evaporating water.

  2. Drain and place in a bowl to cool.

  3. In a food processor begin to create the "mayo" sauce by adding the cashews with a little bit of olive oil and pulse your processor till you begin to cream the cashews.  Add more cashews and olive oil till you create a mayonnaise consistency.

  4. Then mix together these creamy mixture withe the water and red peeper and half the mint. Season with salt and black pepper.

  5. Pour over the carrot and beet wedges and add additional fresh mint to garnish, and adjust the salt and pepper if needed.

Serves four (or two hungry yogis).  Enjoy

Posted on January 23, 2017 and filed under Ayurveda, cooking, cleaning, wellness.