Many people like sauces. THis one adds a bit of zing when dribbled over freshly-steamed vegetables, or when used as a dip for celery sticks or pieces of jicama. Because cashews are relatively high in calories, use this as a garnish and condiment rather than as a main dish.


  • ¾ cup raw cashews
  • Juice of 1 lemon
  • ¾ cup water
  • 1 red or yellow bell pepper (washed and seeds removed)
  • 2 Tbsp nutritional yeast (not brewer’s yeast)
  • 1 Tbsp tahini
  • 2 tsp onion powder
  • 1 tsp dill weed
  • 2 Tbsp mock-chicken seasoning
  • ¼ tsp cayenne pepper (capsicum)* or less or more, to taste


Place all ingredients in a blender and mix until smooth.

May add slightly more water to desired consistency so it is easier to dribble sauce over steamed vegetables or dip with raw veggies.

Store in a tightly-covered container for up to seven days in the refrigerator.

* Cayenne pepper is a hot, red spice from the capsicum family. It is used in recipes to create a warming sensation and is also used in many parts of the world for a variety of health reasons. Reported benefits include:

  • Supports healthy mucus membranes in the nasal passage, lungs and urinary tract, due to its vitamin A or beta-carotene content
  • Boosts metabolism slightly due to the heat production from the spice, this effect lasting for about 20 minutes after ingesting the spice
  • Helps to break up mucus and congestion so can be useful in cold and flu seasons
  • Assists in fighting inflammation in the body
  • Helps to normalize blood flow and regulate blood pressure (supposedly an old home remedy advised giving a cup of water containing a diluted solution of cayenne pepper to a person who is suffering from heart attack)

References (Accessed 8/14)