Creamy Vegan Pepper Sauce.

A lot of the time my experiments don't pay off so well. This one just happened to turn out amazing (haha, modest aren't I? :P).

If you read regularly, you'll remember Mr UnVeg bought me some Lamyong Mini Mushroom Pepper Steaks which I ate with Steak Sauce (how funny that Steak Sauce is vegan!) and I thought a creamy pepper sauce would go better. Well I can tell you...it really does!

This sauce would also be wonderful on steak. I use Tami's recipe but use 3 tsp dried Mushroom Powder (mine are Shittakes however so maybe they aren't as strong), no marmite, I sub one of the tablespoons of Tamari for Dark Mushroom Soy Sauce and I use a beef style broth. I also don't pan fry them before I simmer them.

Okay, onto that sauce recipe! I'm sorry if it seems overly complicated. When I'm winging it I'm not always as straight forward as I should be!

Vegan Creamy Peppercorn Sauce

1/4 cup Raw Cashews
3/4 cup Water
1/2 Tbsp Olive Oil
1 Tbsp Savoury Yeast Flakes (Nutritional Yeast, optional of course)

1/4 of a Brown Onion, finely diced
1/2 tsp minced Garlic
1/2 of a 55g tin Green Peppercorns

Non Stick Spray

Grind the cashews to a powder then transfer to a blender (or if you're lucky and own a Vitamix, which I'm very jealous of by the way, then grind them in there) and add the water, savoury yeast and olive oil. Blend until smooth and creamy.

Heat a non stick frying pan over low-medium heat and fry the onions gently for 5 minutes or so until they are translucent and soft. Add a splash of water or more oil if they're too dry. Add the garlic and most but not all of the peppercorns. Cook for about 1 more minute.

Add peppercorn and onion mixture to blender and blend again until smooth and creamy.

Heat a little more non stick spray in a non stick saucepan and cook remaining peppercorns for about 1 minute. Pour cashew mixture into saucepan and heat over low heat for about 5-8 minutes or until it gets thick and creamy.

Serve hot.

Makes about 200ml or 2 generous servings.