Green Vegan Celery and Cashew Sauce
Ingredients
Base
- 200 g green celery
- 1 red onion or 1-2 shallots
- 20 g arugula
- 400 g vegetable broth
- 75 g toasted unsalted cashews
- 4 g salt
- Extra virgin olive oil
Flavored oil
- 150 g neutral oil (seed oil)
- 35 g arugula
- 10 g chives
- 2 g salt
Preparation
Begin by finely chopping the shallot.
Remove the fibrous outer part of the celery and chop it coarsely.
Heat a small amount of extra virgin olive oil in a small pot and add the shallot to sauté.
Add the celery and sauté for 2-3 minutes, then add a pinch of salt and the vegetable broth.
Let it cook for at least 10 minutes from boiling, then add the toasted cashews, arugula, and the previously discarded celery leaves.
Continue cooking for another 3 minutes.
Transfer to a blender and blend until smooth.
If necessary, add a bit of xanthan gum for a smoother texture.
Pass everything through a fine-mesh sieve.
For the flavored oil, blend the neutral oil and herbs until reaching 65°C due to blade friction.
Strain the oil through a fine sieve with a kitchen cloth directly into an iced bowl and store it cold in the refrigerator.
Combine the sauce and oil before serving.
Tips
This sauce is incredibly versatile. You can use it to complement your vegan dishes, but it is also perfect paired with fish or red meats.
