25 April 2009

the artful vegan - lemon caper dill cream


by Eric Tucker
the base sauce you see here


ev olive oil
a slided yellow onion
1/2 teasp salt
1 cup dry white wine
1 cup unsalted cashew nuts
3 cups vegetable stock
1 teasp nutritional yeast (nooch)
3 tablesp fresh lemon juice
2 teasp capers
pepper
1 tablesp chopped fresh dill


  • sauté onion gently in the evoo
  • add wine and simmer for 5 mins to reduce by 1/3
  • blend cashew, stock & yeast to very smooth
  • whisk mix into the onions plus lemon juice, capers, pepper and dill, s & p if needed


my amendment - I added 2 tablsp tofu aioli


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