Delicious! That’s all I can say. I was salivating while making this, and I was just as happy eating it. This is a warm dish that provides a lot of flavor. In this recipe, the theme was “garden”. What ever I could pull from the garden, I used it in this dish. The name is grandiose, ‘vegan creamy coconut-cashew sauce with coconut rice’, but I just couldn’t make the title shorter, cuz every ingredient matters here. There’s a few things going on in this recipe worth mentioning. First, I have the creamy coconut-cashew sauce. The next thing is the coconut rice, and let’s not forget the main attraction here, the summer vegetable harvest.
Lat Summer garden harvest
I love this time of year when it comes to cooking. It’s very late Summer, and my pepper plants are all enjoying the last bits of summer weather. They are firing up more and more with tangy spices every day the sun shines. When I have an abundance of peppers, I usually like to incorporate them into a creamy sauce, a vegetable saute, a lovely bowl of fresh salsa, or for sure a rice dish. When I make a creamy sauce to pour over something, it’s almost always going to be rice.
Some how, some way, I stumbled on adding coconut milk to rice while cooking. You can use as little as half the can, or as much as the entire can. Supplementing the remaining liquid with water or a vegetable bouillon. The fat and flavor of the coconut milk are just embraced by each and every grain of rice. It takes an ordinary pot of rice and turns it into a serious bit of heaven for me.
Whenever I have the chance to work with turmeric, I most certainly jump at it. Turmeric is so healthy for our diets, our bodies, and our overall health. It’s a very understated spice in our western culture, but eastern cultures around the world all seem to get it. The active compound is curcumin-which is a wonder ingredient. This little compound has been to known to aid in cardio vascular disease, increase circulation, reduce inflammation, aid in fighting Alzheimer’s, cancer and so much more!
When I do opt for a sauce, and it’s going to be a creamy one, it’s always going to have cashews in there. If you add a cup of soaked cashews to a base of oat milk along with some spices then blend it up, you will get a insanely creamy, delicious sauce. Since I had some coconut milk left over from the rice, I added a half a can in this recipe. Nothing pairs better together than turmeric, coconut milk, cashew cream sauce and sauteed fresh vegetables from the garden-and never forgetting my delicious coconut milk rice!
Vegan Creamy Coconut Cashew Sauce with Coconut Rice
Creamy Coconut Cashew Sauce
- 1 cup soaked cashews 2 hours cold water, or 10 min, boiling water
- 500 ml oat milk or your favorite nut based milk
- 1/2 can coconut milk for flavor-also can be made with out the coconut milk….still delicious!
- 1-2 tsp salt
- 1 TBS lemon juice optional
- 1 tsp garlic powder
Vegetable Sautee: Garden Theme
- 1-2 large onions diced
- 1-2 long red, orange or green peppers I like to slice them from the top to the tip
- 1-2 large zucchini fresh from the garden, cut into nice chunky "meat" pieces
- 5-10 large sun dried tomatoes these just up the flavor!
- 2 TBS tumeric
- water for sautee rather than oil
- 1 bunch basil leafs fresh from the garden
- 1 tsp salt/pepper give or take depending on preference
Coconut Milk Rice
- 2-3 cups long grain or basamati rice
- 1/2 can coconut milk or whole can
- 2 cups water give or take, depending how much coconut was used
- 1 TBS bouillon
- 2 TBS tomato paste also optional, sometimes I like the flavor and color it brings
Creamy Coconut Cashew Sauce
- Start by soaking a cup of raw cashews in water for 2 hours, or if you don't have the time, boil water, and pour over cashews in a bowl and let soak for about 10 min or longer
- in a vitamix blender, add the soaked nuts, milk, herbs and spices and blend until smooth.
- pour into whichever sautee you want, be it mushroom, vegetables, or anything else you might desire, heat it up watch it thicken and pour over your rice.
- Start your sautee with the onions, then add the remaining ingredients, one by one. Sautee until nice and tender, add your salt, tumeric and whatever else you choose. Sautee for about 5 min on high heat while sitrring around, then tun off the heat, put the lid on and let it sit on the stove for another 5 min. When Vegetables are sauteed and ready, add the cream sauce.
- top with fresh basil from the garden-it brings a great flavor to the dish!
- Cook it like you do any rice. Add the dry rice, add the liquid and spices, bring to boil, turn to simmer and cook for 15 min.