Glutenfree & vegan green peppercorn sauce made from cashew nuts
This rich and creamy vegan green peppercorn sauce is a delightful twist on the classic. Made from soaked cashews for a smooth texture. Infused with the umami depth of kombu and mushroom powder, balanced by the gentle sweetness of maple syrup, and a hint of salty complexity from coconut aminos. Perfect for roasted vegetables or pasta.
You can classically combine this sauce with filet mignon. For a vegan option you can go for steak made from portobello mushrooms, as I did.
Ingredients
- Cashew nuts – soaked for at least 4 hours in plenty of water.
- Broth – Medical Medium healing broth (link in the recipe) or vegetable broth. But even just water will do.
- Yellow onion – sjalot or red onion will do. Use two when you have small onions.
- Garlic
- Green peppercorns – usually sold in glass jar.
- Maple syrup
- Lemonjuice
- Kombu flakes
- Mushroom powder
- Paprika powder – preferably smoked, but regular will do.
- Salt – I use Celtic sea salt. When using pink Himalayan be sure to use the real stuff and not contaminated.
Optional ingredients
- Coconut aminos – is fermented, leave out for fermentfree
- Extra virgin olive oil – for baking, leave out for oilfree
FAQ’s
The sauce is paleo: green peppercorn is not a nightshade like green pepper. It’s a seed: the fresh version of black pepper. The sauce is NOT AIP because of the cashews and the peppercorns.
The sauce is a vegan version of the classic. It’s ok for Medical Medium as well: it’s gluten- and soyfree. Cashews do contain quite some fat though. So if you eat fatfree you can’t have this sauce. The use of coconut aminos (fermented) is optional.
Green peppercorn sauce made from cashew nuts
This recipe may contain
affiliate linksEquipment
- sauce pan
- large ceramic non-stick pan
- garlic press
- bowl
Ingredients
- ½ cup (65 g) cashew nuts after measuring soaked for at least 4 hours in plenty of water
- ½ cup (120 ml) MM healing broth or vegetable broth or water
- ½ cup (120 ml) water optional, to be added last to make the sauce thinner
- 1 large yellow onion
- 2 cloves garlic
- ½ cup (75 g) green peppercorns of which ¼ served at the table
- 1 tablespoon maple syrup
- 1 tablespoon lemonjuice
- 1 tablespoon kombu flakes
- 1 tablespoon mushroom powder
- 2 teaspoons paprika powder preferably smoked
- Celtic sea salt to taste
Optional
- 1 tablespoon coconut aminos not fermentfree
- extra virgin olive oil for baking, not oilfree
Instructions
Prep
- Soak the cashews in plenty of water for at least 4 hours.
- Cut the onion into thin half slices. Bake in the non stick pan until translucent. For Medical Medium preferably with just some drops of water and no oil.
- Press the garlic and add. Bake until the onion is caramelized. Be patient, all together that will take about 10 minutes.
- Drain the cashew nuts. Put them into the cup of your immersion blender. Add the cup of broth or a cup of water.
- Add the caramelized onions with the maple syrup, coconut aminos, lemon juice, kombu, mushroom powder and paprika powder. Don't add salt yet.
- Mix several minutes into a creamy sauce.
- Put the sauce into the sauce pan and bring it to a soft boil.
- Add the peppercorns. Keep some aside to serve at the table for people that like a bit more kick.
- Taste. Add salt if you feel it's necessary. But for Medical Medium try to keep it low.
- You now have the thickest version of the sauce. You can set the sauce aside till needed (even in the fridge or to bring to a potluck). Reheat just before serving. Then add up to a quarter cup extra liquid if you need a thinner sauce.
Did you make this recipe or do you have any questions? Just leave a comment!