Best Vegan Sauce for Vegetables, Asparagus and Casseroles

Summary

Ingredients

• 100 g broccoli
• 300 g potato (s), mainly waxy
• 100 g cashew nuts
• 1 ½ tablespoon sesame seeds
• 410 ml water, warm
• 1 tablespoon lemon juice
• 50 g mararine, vean
• 50 g coconut oil
• 1 teaspoon, heaped mustard, medium hot
• 1 teaspoon, leveled pepper, white
• 1 teaspoon Himalayan salt
• 1 teaspoon soup seasoning
• 70 ml coconut milk or almond milk
• 3 stalks herbs (mushroom herb) or other herbs

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Instructions

1. Peel the potatoes and cut them very small. Wash the broccoli and cut into smaller florets. Cook both together in a saucepan with salted water until the potatoes are tender. If they are cut into small pieces, this only takes 5 minutes.
2. In the meantime, pour all the remaining ingredients into a mixer with the water and let stand. When the potatoes are soft, drain off the cooking water and add the broccoli and potatoes to the blender. Let it run on a higher setting or the nuts program for approx. 2 minutes. Advantage of the saucepan variant: it does not burn! Season again, done.
3. In my mixer, the sauce is warm and can be served immediately. The sauce can also be prepared very well and can be kept in the refrigerator for several days. It really goes with all vegetables, potatoes, asparagus, with meat, for casseroles and even as a topping for asparagus salad.
4. In the non-vegan variant, you replace the margarine with butter and the coconut milk with cream.