Garlicy cashew nut sour cream is hands down one of my best discoveries yet. Perfectly imitating a creamy dairy sauce with the humble cashew nut is what dreams are made of.
Why do I love veggie burgers? Because they are jam-packed with awesome, wholesome, and tasty ingredients adorned with a whole bunch of other juicy, and delicious ingredients (Did somebody say winning?)
Plus, after you eat a good quality veggie burger you are left feeling light and energetic. I know this is not always up there on people’s requirement list when tucking into a burger, but it is an awesome bonus that I really enjoy. Fat snake syndrome anybody? Not fun.
If you are new to the world of veggie burger making, this patty is a good place to start. It doesn’t fall apart upon consumption (which is a bonus as veggie burgers can be rather fickle in this department), and there is no chopping involved! If this news excites you I recommend reading on to find out how to make this mysterious ‘pat’. For the chili lovers out there these burgers have a nice chili bite, and the sundried tomatoes add a sweetness and a tartness that just works.
It is no secret that I am a diehard veggie fan! I love cooking and working with bright, vibrant, and enzyme rich veggies – they have a feeling of ‘aliveness’ to them, and they truly do make you shine from the inside out.
Fruits and veggies are often referred to as the ‘umbrella’ food group because they protect immunity with a diverse and impressive nutritional profile, including fiber, vitamins, minerals, phytonutrients, and antioxidants. It just makes sense to me to turn these treasures into tasty dishes that satisfy, uplift and support the body – jump on this ride!
1 C quinoa
6 sundried tomatoes
1 handful mint
3 dried chilies
1 T lemon juice
2 T coconut oil
1 T tahini
1 teaspoon salt
½ teaspoon pepper
1 t paprika
½ t thyme
½ teaspoon rosemary
2/3 teaspoon garam masala
A couple of slices toasted whole wheat sourdough/essene bread
Red onion, sliced
Garlic Cashew Sour Cream
1 cup cashews
¼ cup water + 4 tablespoons
4 tablespoons lemon juice
1 teaspoon raw honey
2 garlic cloves
¼ teaspoon flaky salt
2 tablespoons fresh herbs
- Preheat the oven to 200 Degrees Celsius.
- In a sieve, rinse 1 cup of quinoa and then place the quinoa into a pot with 1.5 cups of fresh spring water. Bring to the boil. Once boiling, turn the heat down to the lowest setting and cook for 15-20 minutes. Allow the quinoa to cool for 10-15 minutes.
- Roughly chop the carrot, courgette, and the mushrooms and place in a food processor, pulsing them until they are finely chopped.
- Add the rest of the ingredients into the food processor: mint, chilies, sundried tomatoes, lemon juice, coconut oil, tahini, salt, pepper, paprika, thyme, rosemary, garam masala, and lastly the cooled down quinoa.
- Blend until all of the ingredients are well combined but not mushy.
- Roll into 8 even sized patties and bake for 20 minutes.
- To serve, put your burger patty onto freshly toasted bread and adorn in sprouts, fresh leaves, avocado slices, hemp seeds, and smother in garlic cashew nut cream.
To make the garlic cashew cream:
- Soak the cashews for 4 hours (or as long as you can), and place them into a high-speed blender with the water, lemon juice, garlic, salt and herbs.
- Blend until smooth and creamy.
- Drizzle decadently on top of your burger, and dig in!
- Enjoy <3
Peace Out XO