I have been dreaming about this creamy, non-dairy sauce since our first visit to the Finger Lakes March of last year. Our hostess, gardener and food wizard…wizardess, radiated culinary creativity. During our stay, she whipped up some amazing nibbles from the little bit of this and a little bit of that. Love inspired ways of cooking.
This is as close as I can get to the flavor of the above sauce. She would not tell me the ingredients but she did say it was vegan. If you follow this recipe it will be a bit creamy & thick. You can thin it with a bit more OJ or non-dairy milk. Our hostess used it as the sauce on waffles, instead of maple syrup. Topped with fresh nutmeg and orange zest it was heavenly. I used it to top a bowl of fresh fruit tossed with a bit of honey and mint and sprinkled with chia seeds.
vegan orange cream sauce
- 1 cup raw cashews
- 1/2 cup coconut milk
- 1/2 cup freshly squeezed orange juice (more if you find the sauce too thick)
- 1 T agave
- 1 T orange zest
- 1/4 tsp freshly ground nutmeg
puree all of the ingredients in a blender until smooth.
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