Creamy Cashew Sauce on the Arteflame Grill

Introduction:

This creamy cashew sauce, made on the Arteflame grill, is the perfect dairy-free alternative to traditional cream-based sauces. The rich, buttery flavor of cashews combined with grilled garlic creates a smooth and flavorful sauce that's great for drizzling over grilled vegetables, meats, or as a dip. The even heat of the flat cooktop brings out a roasted flavor in the garlic and spices, while the gentle simmering of the cashews ensures a silky texture. It’s simple to make and incredibly versatile for any meal.

Ingredients:

1 cup raw cashews (soaked in hot water for 15 minutes)
2 cloves garlic, peeled
1/2 cup vegetable broth (or water)
1 tablespoon lemon juice
1 tablespoon nutritional yeast (optional for a cheesy flavor)
1/4 teaspoon smoked paprika
Salt and black pepper to taste
Olive oil for grilling

Instructions:

1. Fire Up the Arteflame:

Pour vegetable oil on three paper napkins, place them in the grill, and stack firewood over top. Light the napkins and allow the grill to heat up for about 20 minutes.

2. Grill the Garlic:

Once the grill is hot, place the peeled garlic cloves near the center of the flat top where the heat is higher. Grill the garlic for 2-3 minutes, turning occasionally until it is soft and slightly charred. Remove and set aside.

3. Blend the Cashew Sauce:

In a blender or food processor, combine the soaked cashews, grilled garlic, vegetable broth, lemon juice, nutritional yeast (if using), smoked paprika, salt, and pepper. Blend until smooth and creamy, adding more broth if needed to reach your desired consistency.

4. Warm the Sauce:

Pour the blended cashew sauce onto the flat top of the Arteflame grill and gently warm it on the outer cooler section of the grill. Stir for a few minutes until heated through, but be careful not to let it boil or overcook.

5. Serve:

Once warm, remove the cashew sauce from the grill. Drizzle it over grilled vegetables, meats, or use it as a dip for grilled bread. It also makes a fantastic dairy-free substitute for creamy pasta sauces.

Tips:

Soak the cashews in warm water for at least 15 minutes to ensure a smooth, creamy texture.
Grilling the garlic brings out its sweetness and a subtle smoky flavor.
For a thinner sauce, simply add more broth or water while blending.
Adjust seasoning as needed; a pinch of red pepper flakes can add a nice kick if desired.

Conclusion:

This creamy cashew sauce, made on the Arteflame grill, is a delicious, plant-based alternative to traditional cream sauces. With the nuttiness of cashews and the deep flavor of grilled garlic, it’s perfect for adding richness to any dish without using dairy. Whether drizzled over grilled veggies, meats, or pasta, this sauce will elevate your next meal!

5 Variations:

Spicy Cashew Sauce: Add 1 teaspoon of chili flakes or a roasted jalapeño for a spicier version.
Herbed Cashew Sauce: Blend in fresh herbs like cilantro, parsley, or basil for an herbaceous twist.
Lemon-Tahini Cashew Sauce: Add 2 tablespoons of tahini and extra lemon juice for a tangy, nutty flavor.
Coconut Cashew Sauce: Replace half the broth with coconut milk for a tropical, creamy variation.
Ginger-Garlic Cashew Sauce: Add freshly grated ginger to the blend for a zesty, spicy kick.