Yesterday, I went to the grocery store downstairs to grab some spinach for my morning smoothie. Near the spinach, there is a basket full of carrots.
Sometimes, these carrots are your average skinny carrots. Yesterday, however, it was as if a farmer had said “let’s make a carrot perfect for spiralizing.”
I bought the two carrots, of course, even though I was not sure what I would make.
In the morning, I posted up this Instagram picture:
While I was cooking the recipe I had decided on, my phone kept lighting up with the most hilarious comments. You guys really got a kick out of this monstrous carrot! As I was making the recipe, I kept reloading the comments because they made me laugh.
That carrot definitely provides a shock value. It is truly spiralizable! It’s tough to find carrots that large and it’s essential that the vegetable is at least 1.5″ in diameter for optimum spiralizing.
Anyway, I was really in the mood for a cashew cream sauce. I’ve made alfredo-like sauces using cauliflower and cashews before and I wanted to make one that offered an even balance of flavors. This sauce is definitely a go-to – bookmark it!
The only bummer? For best results, you need to pre-soak the cashews for at least 2 hours, ideally overnight. I mean, if you have a Vitamix (lucky!), then you can put them in raw and that blender will do its job. If not, and you’re using a Nutribullet like me, it’s crucial to presoak the cashews.
If you decide you want to make this dish for dinner, just fill a bowl with the cashews and top with water to cover the nuts. Leave out on the countertop and when you get home, you’ll have presoaked cashews for this sauce.
The mushrooms and sweet Italian sausage go together like peanut butter and jelly and combined with the nutty flavor of this cream sauce, the combination works savory wonders.
If you’re a vegetarian, add in some chickpeas, spinach or tofu to add extra protein. The cashew cream sauce will still taste deliciously velvety, even without the warmth of the sausage.
Now, if you can’t find carrots large enough, try using sweet potatoes, butternut squash or even zucchini here. They’ll all work well.
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