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This recipe can be a real lifesaver for people who have lactose intolerance!
If you don’t have time to soak the cashews you can use the quick method: Bring them to a boil, kill the heat and let soak for 10 minutes.
If tree nuts are an issue you can use soaked sunflower seeds but I usually add some roasted red bell pepper to add a bit more flavor.
Chef's tip: This formula uses nutritional yeast which is just a deactivated yeast that has been fortified with B vitamins. It has the ability to enhance satisfying umami depth with a somewhat cheese like taste. I like buying the flakes but the powder can also work. I store mine in the freezer.
Puree the following in a blender:
1 cup soaked raw cashews (2-3 hours)
2 T. lemon juice
1 T. nutritional yeast
2 cloves garlic
1jalapeño with seeds removed
Touch of good salt
1⁄3 cup of coconut water (you can also use filtered water)
Simply add a bit more organic coconut water to loosen consistency depending on the application.
Almond Dipping Sauce
1⁄2 cup raw almond butter
1 fresh seedless jalapeño
1⁄2 cup orange juice
juice of 1 lime
4 cloves garlic
dash of gluten free soy sauce
1⁄4 tsp. toasted sesame oil
1⁄2 roasted red bell pepper
2 fresh Kaffir lime leaves
Blend ingredients and refrigerate.