White Peppercorn Cashew Dill Sauce with Kelp Noodles
Indulge in this creamy, flavorful and healthy combination of a raw vegan white peppercorn cashew dill sauce, paired with sea vegetable kelp noodles. The white peppercorn adds a subtle and spicy kick, while the cashews provide a rich and creamy texture. The dill adds a bright and herby flavor, complementing the sauce perfectly. The kelp noodles, made from seaweed, are low in calories, gluten-free and loaded with minerals such as iodine, calcium and iron. This dish is perfect for those looking for a satisfying and nutritious meal, packed with bold flavors and wholesome ingredients. Enjoy for lunch or dinner.
A Votre Sante'
Ingredients
3/4 cup cashew nuts, soaked
1/4 cup pine nuts, soaked
1/4 cup water
1 tablespoon fresh dill
1 teaspoon nutritional yeast
1 teaspoon white miso
1 teaspoon fresh ground white peppercorns
1 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Pinch of nutmeg
Preparation
Soak the cashews and pine nuts for 2 hours. Drain and rinse.
Add all ingredients, except the fresh dill in a blender vessel and blend until creamy. Taste for salt and white peppercorn adjustment.
Transfer to a mixing bowl and fold in the dill.
Follow package instructions and refer to my video for exact preparation instructions.
This sauce can be added to zucchini noodles and it has many other options for use, as a dip, or dressing and more!
Store in a glass container in the refrigerator.
Enjoy!
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