40 minutes
A rich, spicy, and creamy Creole sauce made with cashew cream, perfect for topping grit cakes or other dishes.
tablespoons
Millet Flour
tablespoons
Yellow Onions, ¼-inch diced
cups
Celery, finely chopped
cups
Bell Pepper, ¼-inch diced
cups
teaspoons
Creole Seasoning
teaspoons
teaspoons
tablespoons
Bragg Liquid Aminos
tablespoons
cups
cups
1. Create Roux
Warm two tablespoons of extra-virgin olive oil in a medium saucepan over medium-low heat until it starts to shimmer. Once the oil is ready, whisk in the millet flour, stirring constantly for about 15 minutes until the mixture turns a light brown color.
2. Cook Vegetables
Add another tablespoon of olive oil to the saucepan, then stir in the diced yellow onions, finely chopped celery, and diced green bell pepper. Cook these vegetables for about five minutes until they soften, stirring occasionally.
3. Add Seasonings
When the vegetables are soft, stir in the minced garlic, Creole seasoning, kosher salt, tomato paste, and Bragg Liquid Aminos. Continue to cook for another two minutes, allowing the flavors to meld together and the tomato paste to slightly caramelize.
4. Simmer Sauce
Pour in the vegetable stock and add the cashew cream. Stir everything together and bring the mixture to a gentle simmer. Let the sauce cook for about 20 minutes, stirring occasionally to ensure it doesn't stick to the bottom of the pan.
5. Season and Serve
Taste the sauce and season with additional salt if needed. Once it reaches your desired flavor, remove the saucepan from the heat.
To achieve the smoothest texture, soak your cashews for at least 4 hours, or better yet, overnight. If you're pressed for time, a quick soak in very hot water for about 15 minutes can work, but the longer soak time will yield a creamier result.
Creole seasoning can vary in heat and flavor profile. Taste your seasoning blend before adding and adjust according to your preference. Always start with less—you can always add more if needed.
A splash of acidity is crucial to balance the richness of the cashews. Freshly squeezed lemon juice or a dash of apple cider vinegar can brighten the sauce and highlight the spicy notes.
After blending, check the consistency of your sauce. It should be velvety and pourable. If it's too thick, gradually add more vegetable stock until you reach the desired consistency.
Once blended, simmer the sauce for a few minutes. This will not only ensure everything is heated through but also allow the flavors to meld and intensify.
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