Green Peppercorn Sauce Without Cream
This classic sauce well-known at steakhouses and roast dinners is easily made vegan with a few adjustments. Serve over portobello "steaks" or even some mashed potatoes.
Ingredients
- 100 g raw, unsalted cashews soaked in boiling water for at least 1 hour or in cool water overnight
- 1-2 small shallots very finely minced
- 2 cloves garlic grated or very finely minced
- 100 g green peppercorns in brine drained and rinsed
- 60 ml brandy or cognac
- 1 tsp plain (all-purpose) flour
- 250 ml low-sodium vegetable stock (see note 1)
- 1 tsp white miso paste
- ½ tsp sherry vinegar
Instructions
- Drain the cashews and add them to the jar of a blender along with 120ml (1/2 cup) cold water. Blend on high for 1-2 minutes until very smooth. Transfer the cashew cream to a small bowl and set aside (see note 2).
- Add 2 tablespoons of olive oil to a large skillet and set over medium heat. Once shimmering, add the shallot and garlic along with a generous pinch of salt. Cook, stirring frequently, until softened - about 2 minutes.
- Add the peppercorns and stir to combine. Remove the pan from the heat and pour over the brandy. Return the pan to the heat and cook, stirring frequently, until the alcohol has cooked off and it has significantly reduced.
- Sprinkle over the flour and stir to combine. Whisking constantly, slowly pour in the vegetable stock. Bring to a simmer and whisk in 2 tablespoons of the cashew cream and the miso paste.
- Allow to simmer until the sauce reduces slightly and thickens enough to coat the back of a spoon - only a few minutes. Stir in the vinegar and taste to adjust for seasoning, adding salt where needed. Serve immediately.
Video
Notes
1. If you're not concerned about making this recipe vegetarian or vegan, then go ahead and use a high-quality chicken or beef stock in place of the vegetable stock.
2. You won't use the entirety of the cashew cream in this recipe, however, stored in an airtight container it will last in the refrigerator for a week or two. Use it in place of cream in a range of different recipes - including my creamed spinach.
Nutrition
Calories: 198kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 943mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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