Cashew- herb cheese sauce & Pad- thai sauce.

One great way to avoid eating junk or the wrong kind of food is basic meal preps. I could write an entire blog on meal prep tips to show how cooking for yourself can be so easy and quick! But this blog post is dedicated to two amazing sauce recipes that are in my fridge quite too often. The sauces are very versatile and can be used in a variety of recipes! My youtube video here demonstrates just two of them:

First one is a creamy delicious ‘cheese’ sauce without ant saturated fat from dairy. It is a dairy- less cheese sauce with call the cheesy flavour still intact:

Cashew- herb sauce.

Prepare Time :15mins

INGREDIENTS:
100 grams cashew soaked overnight
2 tbsp nutritional yest
1 red pepper
1 tsp onion and garlic powder
1 lemon
Handful of fresh rosemary leaves
Salt and Pepper to taste

DIRECTIONS :

Blend all of the above ingredients with 1/2 cup of soy (or almond) mylk. Note not to add too much mylk as the sauce should be thick.

Once blend, bring it to a boil on medium flame and stir constantly to get rid of any excess moisture. This should take anywhere from 5- 10 minutes. Let it cool down before you fill it up in a glass container to store it in the fridge. It stores well for a few weeks. Works as an excellent sandwich spread too!

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Pad thai sauce

Salty, sweet, spicy, and tangy flavours in one!

Prepare Time :10mins

INGREDIENTS:
3 tbsp tamarind past
1 tbsp peanut butter
4-5 cloves of garlic
1 tsp soy sauce
1 glass of water
1 red Thai chilli
1 tbsp brown sugar

DIRECTIONS :

One step: Blend all! Now this will be more watery than the cheese sauce and that is fine. Since you will use it to make pad thai, it will simmer down while you marinate the veggies on the flame. For the full pad thai recipe, don’t forget to watch the above video.

Do give this recipe a try and make sure to tag me on your social’s if you upload a picture!

Mail me with specific questions on info@RoshniSanghvi.com if you have any.

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