Knock Your Socks Off Cashew Cheese Sauce Recipes

KNOCK YOUR SOCKS OFF SLOW COOKER CHICKEN AND SAUSAGE

Steps:

• In a mixing bowl whip cream cheese with chicken stock, salt, garlic, mustard and wine until incorporated. Place, chicken and sausage in the bottom of your crock pot. Place onions on top. Pour cream cheese mixture over the top. Cover and place on high for 4 hours or low for 5-6 hours, checking it occasionally to make sure it's not thickening too much. If it is, add more chicken stock or wine. When you are ready to serve, you can place the meal in a baking dish and pop it under the broiler for a couple of minutes for some extra color. (this is optional, but I highly recommend it!) Salt and pepper to taste, serve over rice, quinoa, or pasta. ** If your sauce seems thinner than pictured, you can always remove the lid from your crockpot the last hour of cooking. Depending on crockpot size, brand and if you are using fresh or frozen chicken.... results may vary slightly.**Source: bakeaholicmama.com

CASHEW CHEESE SAUCE

Steps:

• Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
• Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
• Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

BEST EVER CASHEW CHEESE SAUCE

Steps:

• Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.

KNOCK-YOUR-SOCKS-OFF CASHEW 'CHEESE' SAUCE

Steps:

• Soak cashews in warm water for at least 1 hour; drain.
• Place banana peppers plus 2 tablespoons brine in a high-powered blender. Add soaked cashews, red peppers, lemon juice, tahini, nutritional yeast, salt, and miso paste. Blend until creamy . If not blending well, add a splash of water or juice from the roasted red peppers.

KNOCK YOUR SOCKS OFF CHICKEN

Steps:

• Marinate chicken 2-3 hours in white wine, covered.
• Remove chicken and save marinade.
• Sauté chicken in butter until golden brown.
• Remove chicken and set aside.
• Add onion and garlic to skillet.
• Sauté 2 minutes, then sprinkle with flour.
• Cook and stir for 2 more minutes.
• Add reserved marinade.
• Put chicken back in the skillet and add salt, pepper, paprika, basil and parsley.
• Cover and simmer 30-35 minutes.
• Remove chicken and place on a serving platter.
• Mix together half and half, egg yolk and 2-3 tablespoons sauce from the skillet.
• To skillet add the sliced mushrooms and the half and half mixture.
• Cook and stir to thicken sauce.
• Adjust seasoning to taste.
• Pour over chicken, serve.

KNOCK YOUR SOCKS OFF CHOCOLATE SAUCE

Steps:

• Mix the sugar and cocoa in a small saucepan until well blended.
• Over medium heat, slowly add the water and mix well.
• Simmer for five minutes.
• Remove from heat and add butter.
• Mix well until butter has completely melted and is incorporated in the chocolate sauce.
• Cool.
• Whisk eggs in a small bowl.
• Slowly add eggs to the chocolate sauce and mix well.
• Return to heat until very hot, but not boiling.
• Remove from heat and add vanilla and imitation butter extract.
• Stir well.
• Can be refrigerated in a sealed container for up to seven days.