Cashew Creamy Veggie Blend

I’m a blender.

Blends create a food color combo that makes them much more appetizing than most would be alone.

Eating one food at a time is booorrrring to me. When I used to eat eggs, I’d usually prepare grits too and they usually wound up in one buttery, blended glob. A peanut butter and jam sandwich with banana on the side – what fun is that? The banana sliced and nestled between the peanut butter and jam titillated my taste buds much more effectively. 🙂 One taste at a time just doesn’t do it for me. Not that I expect foods to perform miracles, other than keeping me alive. But I love blends of several different flavors and textures of foods to EXPLODE in my mouth – salty and sweet, bland and spicy, lumpy and smooth. Especially with health foods. I mean, how can you possibly get your mouth to water over zucchini all by its lonesome? But spiralize it and group it with chopped onions, spinach, red bell peppers, shredded carrots, avocado, couscous, black pepper, garlic salt, paprika, sage, cashew creamy sauce and roll it up inside a soft tortilla and whoooeeee! You’ve got yourself something dee-lish!

That’s the EZ blend I created for raw veggie dinner one day this week. Easily affordable veggies with about 15 minutes prep time (since I’d already prepped the veggies) I wrapped all of them with a tortilla instead of my usual collard green wrap; but not just any tortilla. Sodium content has a huge influence on which tortillas I’ll buy – even more so than calories – since my body is extra sensitive to too much sodium.

My cashew creamy veggie tortilla before I rolled and sliced it into the plate of goodies in the back.

This is what eating well looks like to me. Using the vegetables I always keep in my fridge in new ways to create blended flavors. I’m not one for complicated recipes or spending my hard-earned dollars on a grocery cart full of exotic foods thinking that they are what I need to be healthy. I pick one or two items that I can use to create many dishes and I’m fine. Take raw cashews for instance.

Raw cashews give me the base to make my favorite topping: creamy sauces. I LOVE creamy plant-based foods. But I’ve stopped buying commercial sauces and dressings because they always have a huge amount of sodium. Besides making my own blend is much more satisfying.

Cashews soaked overnight and blended with silky tofu, cashew milk and a few garbanzo beans makes a creamy, smooth base for my veggie tortilla.

I made this creamy sauce by soaking the cashew overnight. In the morning I drained the liquid, adding cashew milk, half a block of silken tofu and blending. I used it in this veggie wrap but I also use this creamy sauce as a salad dressing, and as a substitute for mayonnaise when I eat a veggie burger. If you haven’t tried making sauces with cashews, get some raw cashews and drop me a line to let me know how you liked them.

Peace and blessings 🙂

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