CLICCA QUI PER LA RICETTA IN ITALIANO
INGREDIENTS [EDITED]
- 1 CUP (160 gr) cashews (boiled or soaked)
- 1 clove of garlic (or more if you want)
- 1 tbsp starch
- 2 tbsp seed oil
- 1 CUP (150 gr) veg milk
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- salt & pepper to taste
Ready in: 5 minutes
If you’ve been following me for a while, you will know that my free-from cooking experiments come from my wish to make my food-sensitive boyfriend’s eating a bit tastier (and the blog came to share this with you all). He’s been eating dairy-free for years and years, but I too have decided to cut down drastically on dairy products and products containing dairy ingredients, for two reasons: I’ve already known for years that drinking milk is a no-no for me (and that was confirmed this past summer when I had a couple icecream-slushes and felt sick right after, both times) and I wanted to see if my acne-prone skin would go better without dairy and all the hormones in it. And since I saw positive results within a month, I’ve kept going 😉
Neither me nor my boyfriend have ever been cheese “addicts” (thankfully, because you know, deprivation sucks), but I have realized sometimes something cheese-y is kind of missing you know, like to make a savory dish creamy, or savory spread to go with bread.
So in my constant search for tasty alternatives I got fascinated by cashew sauces. One day I decided to try and make my own, using what I had at home and was impressed with the result!
I make it with easy-to-find ingredients, I’ve seen many use miso paste for instance, which I can’t find here, others use nutritional yeast, which I purposedly avoid for two reasons: it is often not gluten-free = not boyfriend-friendly, and I myself have been avoiding yeast as much as possible in general, since I’ve noticed that except for an organic one I found, it causes me bloating.
Besides, something about the idea of eating “raw” yeast really doesn’t sit well with me. Nope. >.>
So, here’s the super-easy recipe!
- I usually boil the cashews for 10-15 minutes to soften them, because my blender is not too powerful, but it does its job with a lot of dignity and I respect it for that. You could soak them overnight too, or blend them raw if you have one of those super powerful blenders *envy*
- Put the cashews in a blender with all the other ingredients and blend blend bend until it’s creaaaamy.
- Add more herbs or spices to your liking 😉
Hope you will like it and my advice is to note down this recipe, because you are going to need it for the yummy gluten/dairy/egg-free holidays menu I’ll be posting in the following weeks!
So let’s stay in touch and get ready for the holidays together 😉 You can follow me for updates on Instagram, Twitter and Facebook too!
Ciao!
Sonia
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://scontent-yyz1-1.cdninstagram.com/vp/3f1a2c504a0e7259f395e98d0eb28e63/5DD2C2DD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=scontent-yyz1-1.cdninstagram.com "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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