Sweet holy mother of vegan deliciousness. This recipe has been a LONG time coming, and I now know there’s a reason they say ‘good things come to those who wait.’ In fact, I’m gonna say GREAT things, never mind good – especially because today I bring you not one, but TWO recipes! Recently, for meal prep I decided to go with a simple but tasty ‘Buddha Bowl’ style dish, and combine it with a big scoop of this creamy cashew sauce on top. If you aren’t familiar with buddha bowls, they were a 2017 foodie trend that have happily stuck around, and essentially are meals consisting of bowls of food, usually made up on greens, a protein source, a grain, and lots of veggies, with nuts, seeds or dressing on top. So my buddha bowl for this sauce (see picture below) was an Irish Balance creation – spinach, roasted sweet potato, lentils, cinnamon roast chickpeas, broccoli and bell peppers! The sauce however, is the piece de resistance. And GUESS WHAT – You can find a SECOND recipe through this post – my Creamy Vegan Mac & Cheese recipe, which was entirely inspired by creating this sauce! How SOUND am I.

Recipe (Makes 1 Jar of Sauce)

Ingredients

• Juice of half a lemon
• 1 clove of garlic, peeled and finely diced
• 1 tbsp Dijon Mustard
• 3 heaped tsp of Nutritional Yeast Flakes
• 100g of Raw Cashews
• 4 tbsp of water (You can add 2 tbsp extra if you want a more liquid dressing!)
• 1 tbsp Apple Cider Vinegar

Method

1. Soak the cashews in a small bowl of boiled water (make sure they are covered with water) for 15 minutes to soften them.
2. Add the remaining ingredients to your blender or food processor – mustard, lemon, nutritional yeast flakes, water, cider vinegar, and garlic.
3. When the 15 minutes are up, drain the cashews and add them to the rest of the ingredients.
4. Blitz everything up (I use my Nutribullet!) and you’re good to go!

Enjoy guys! Tag me if you try this recipe out – it is SO DAMN GOOD! You know where to find me – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x