Creamy Leek and Avocado Cashew Cream Sauce
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Soy sauce alternative
I’ve recently discovered coconut amino sauce as a marinade! The particular brand I use is made from barrel-aged, fermented coconut blossom nectar, and has a savory, tangy and sweet taste. It’s also perfect for those looking for a soy sauce alternative. Great with mushrooms, veggies, tofu and tempeh! Another newly discovered ingredient I absolutely love is smoked salt. Smoky everything…
Asian herbs such as fish mint, red perilla and (cooked) chrysanthemum greens are so underused! Add them to salads, soups, stir-fries, wraps, rice paper rolls, sushi, pasta, pastries or pie fillings… do it!
The abundance of plants
As my vegan lifestyle is intrinsically connected to my dietary choices, it has therefore transformed and pushed me to explore all the boundless possibilities a diet abundant in plants has to offer. I’m more conscious, mindful and creative with my food and in my everyday life.
3 medium shallots, roughly chopped
½ cup chopped leek
1 avocado, peeled and chopped
2¹⁄³ cups oat milk
2 cups nutritional yeast
1 tsp salt
1 bulb garlic, roasted and peeled
¹⁄³ cup chives, chopped
Lightly fry the shallots and leek until they have browned. Set aside. Combine all the ingredients, except the chives, in a food processor until you get a creamy, smooth consistency. Pour the sauce into a pan and simmer on medium heat for 5 minutes, then stir in the chives. Remove from heat and combine with pasta.