This 3 ingredient Cashew and Black Garlic Sauce is a real super star of healthy condiments. Versatile, rich, creamy and above all really tasty. It takes only 15 minutes to make, can be eaten cold or hot, as a dip or sauce, poured over pasta, meat or vegetables.
The method is very simple and with good planning the Cashew and Black Garlic Sauce can become your new best friend in the department of ‘quick, tasty and healthy’.
Thanks to a good dose of softened black garlic this lovely sauce scores high on the antioxidant content scale and delivers deep and rich flavour with lovely umami undertones.
With a little bit of water, cashews are processed into a luscious cashew cream, which then can be loosened up to the desired consistency, depending on what you wish to use it for. And you only need 15 minutes to put it together! That’s plenty enough to boil some pasta or shred some salad to go with the sauce.
On the salad subject: Add a little splash of light soy sauce or maybe some lemon juice and water and this way your Creamy Cashew and Black Garlic Sauce can be easily turned into the most amazing Asian style salad dressing!
How garlicky is the Cashew and Black Garlic Sauce?
Well, if you have never had the black garlic before you’re in for a surprise and a treat! Cashew and Black Garlic Sauce has no real garlic flavour characteristics because the black garlic has hardly anything to do with a traditional, sharp and pungent garlic, as we know it.
Black garlic is more like a soft, dry fruit in texture and tastes sweet and syrupy with hints of tamarind, balsamic vinegar and soy sauce. It is made with regular, raw garlic, but thanks to weeks of treatment in low heat it becomes almost fermented and completely changes its flavour. It has zero heat and doesn’t give you garlic breath either!
I’ve been experimenting with black garlic before and had lots of success. It is an amazing, not much known ingredient yet, but its fame is growing and rightfully so! You can get it in some supermarkets (last time I checked WholeFoods in the US had it in the vegetable sector) and certainly on Amazon.
It works magic in both sweet and savoury recipe scenarios and Creamy Cashew and Black Garlic Sauce certainly tops up the black garlic success stories on my blog! (my Black Garlic Chocolate Truffles are amazing!)
Even 1 clove of black garlic incorporated into a bland pan sauce gives it a significant definition and depth. You really should try it and I’ll be honored if you start with my Creamy Cashew and Black Garlic Sauce. Let me know how you liked it in the comments below!
- 150g (1 cup) cashew nuts
- 5 black garlic cloves
- ½ teaspoon salt
- 180ml (¾ cup) boiling hot water and more for soaking
- In a heatproof bowl, submerge cashews in boiling hot water. Leave for 10 minutes to soak.
- Meanwhile, in a small saucepan, cover the black garlic cloves with 180ml hot water, and using a whisk help them to soften by smashing and whisking the cloves in the liquid. You don’t need to dissolve the cloves completely, just loosen them up a bit.
- Drain the soaking water and rinse cashews thoroughly under a running tap water.
- Place the drained cashews with salt in a blender and pour the water with black garlic in as well. Blend for about 30 seconds or until completely smooth.