Cashew Cream Sauce with Roasted Potato Wedges

Cashew Cream Sauce

1 cup raw cashews, unsalted

Boiling water, enough to just barely cover cashews

1/2 lemon, juiced

3/4 tsp garlic powder

2-3 tsp nutritional yeast, optional

1/2 tsp date syrup, optional

1/2 tsp chipotle chili powder, optional

1 1/2 tsp paprika, optional

2 tsp coconut aminos, optional

Salt to taste, optional

Boil water and soak raw cashews for at least 15 minutes. Drain much of the water off, saving to add back as needed. Add other ingredients and then blend in high-speed blender (adding water/scraping down as needed) for 5-10 minutes, until a creamy texture is achieved (no visible cashew pieces). You may control the desired consistency by adding more or less water.

If you would like to make a creamy salad dressing, you may add more vinegar or lemon juice.

Additional tips:

• If you don’t have a high-speed blender, you can still achieve the creamy texture by soaking your cashews overnight.

• Allergic to nuts? Don’t worry. You can achieve a nearly identical result by soaking and blending sunflower seeds or pumpkin seeds.

• If you’re not likely to use the entire batch of cashew cream, it’s freezer-friendly! You can freeze it in an ice cube tray and add to sauces and soups as desired.

Roasted Potato Wedges

Cut potatoes into 1/2 - 3/4 inch thick wedges or the size you prefer.

For air fryer:

Preheat to 400 degrees. Cook potatoes, tossing/turning every 5-8 minutes, for 25-30 minutes or until very tender (test with sharp knife).

For oven:

Preheat to 400 degrees. Line baking sheet with parchment or reusable silicone non-stick mat.  Bake for 25-30 minutes, flipping potatoes every 10 minutes until very tender (test with sharp knife)