Yogurt Cashew Sauce
Makes about 2 cups
This is plain soy yogurt enhanced with creamy sweetness of cashews; it has more depth and substance than just plain old soy yogurt and can be used as a base for many savory condiments in this book.
1/2 cup unroasted whole cashews, soaked overnight until completely soft and drained
1 1/2 cups plain soy yogurt
1 clove garlic
3/4 teaspoon salt
1 tablespoon olive oil
1. In a blender or food processor pulse together drained soaked cashews and 1/2 cup of soy yogurt until as smooth as possible. Pour into a small mixing bowl and add remaining yogurt.
2. In a mortar and pestle grind together garlic and salt to form a smooth paste, then stir into yogurt mixture. Cover and chill completely before serving or using in recipes.
To serve yogurt as is:
Spread yogurt into a shallow bowl and drizzle with 2 teaspoons of high quality extra virgin olive oil. If desired chill the yogurt after spreading into the serving dish to help it firm up slightly.
