Sauce crémeuse curcuma & cari
- Eve-Lyne Auger
- 19 janv. 2019
- 1 min de lecture
J'adore les vinaigrettes et les sauces crémeuses! Par contre, trop souvent, elles sont très riches et faites à partir de crème, de yogourt et de mayonnaise. Pensant à mes amis véganes, j'ai décidé d'en créer une entièrement végétale ayant comme base les merveilleuses noix de cajou. Une fois bien trempées, elles sont parfaites pour créer des bases de sauces vraiment onctueuses!
Sauce crémeuse curcuma & cari
Temps d'attente: 12h Temps de préparation: 5 minutes Portion: 1/2 de tasse Ingrédients: 1/2 tasse de noix de cajou
2 tasses 1/2 d''eau 2 c. à table de jus de citron 1 c. à thé de poudre de curcuma 1 c. à thé de poudre de cari doux 1 c. à thé de levure alimentaire Sel et poivre Préparation: 1. Dans un contenant de grande taille, faire tremper les noix de cajou dans 2 tasses d'eau toute la nuit. Avant de les utiliser, jeter l'eau et bien les rincer 2 à 3 minutes sous l'eau froide. 2. Dans un mélangeur, ajouter les noix de cajou trempées, 1/2 tasse d'eau, le jus de citron, le curcuma, le cari doux, la levure, saler et poivrer. Pulvériser 1 à 2 minutes, jusqu'à ce que le mélange soit lisse et homogène. 3. Servir sur une salade, comme trempette ou utiliser-là comme sauce pour y tremper votre tofu! * Se conserve 3 jours au frigo ** Si vous n'avez pas le temps de faire tremper les noix la nuit durant, laisser-les tremper 30 minutes avant de préparer votre sauce. Celle-ci sera moins onctueuse, mais tout aussi bonne.
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