What makes magic tahini sauce magical? Because this happens: (1) Take some random leftovers from your fridge and put them on a plate. (2) Grab the magic tahini sauce ingredients from your pantry, blend them for a sec, and add the sauce to the random leftover plate. (3) Anyone who receives this random plate will sing your culinary praises, and thank you gratuitously for the extensive labor you must’ve put into preparing this sophisticated dish. #magic
1 cup raw cashews (not roasted or salted)
1/4 cup tahini
2 tbsp lemon juice (the non-fresh, jar kind works fine for this)
1 tsp salt
1/2 tsp garlic powder (or onion power, whichever you have handy)
1 cup water
Servings: Servings are in the eye of the beholder. We like to use a ton of this sauce, so a batch of this size will last the two of us about 1-2 meals. If you’ve got more people, or want some extra sauce for later in the week, don’t hesitate to double the recipe.
Cashews: If you have a high-speed blender like a Vitamix, you can toss those cashews right in. If you’re using a food processor or less hardcore blender, you’ll probably want to soak the cashews in water for at least 4 hours, for maximum creaminess.
Toss all the ingredients into your blender and blend until smooth.
Serve alongside a plate of assorted cooked veggies, on falafel sandwiches, as a dipping sauce for pita and carrots — you name it! Feel free to play around… one time we tried it as sort of an alfredo-ish sauce on spaghetti squash, and it was awesome!