The Washington Post
Green Banana Cashew Sauce
8 servings (makes about 2 cups)
This creamy sauce looks like it has mayo in it, but the base ingredient is actually a green banana puree. Blended with cashews and tomato paste, the puree turns into a versatile sauce. Straight out of the blender, the loose version can be drizzled atop roasted vegetables or used as a salad dressing. Refrigerated, it turns into a thick paste, ideal as a spread for sandwiches or wraps.
Active time: 15 mins; Total time: 1 hour plus 2 hours’ soaking time MAKE AHEAD: The cashews must be soaked for 2 hours before making the sauce. If treating this sauce as a dip, it needs to be refrigerated for 4 hours before serving to thicken.
The banana puree can be refrigerated in an airtight container for up to 1 week. The sauce can be refrigerated in an airtight container for up to 3 days. It will thicken as it chills. To loosen, add a splash of water until the desired consistency is achieved.
Ingredients For the puree
1 pound unripe, very green
bananas in their peel (about 3 bananas)
1 cup water, plus more as
For the sauce
1/2 cup (2 ounces) raw cashews,
soaked in warm water for 2 hours, rinsed and drained
1/2 cup room-temperature water
1 cup (8 1/4 ounces) green
2 tablespoons extra-virgin olive
1 tablespoon tomato paste,
1 tablespoon fresh lime juice, or
more to taste
1 large clove garlic, peeled
1/2 teaspoon smoked paprika, or
more to taste
1/4 teaspoon ground cumin, or
more to taste
1/2 teaspoon fine sea or table
salt, or more to taste
Make the green banana puree:
In a medium pot, cover the bananas with water to submerge them; the bananas will bob up and down. Set the pot over medium-high heat and bring to a boil. Reduce the heat so the water is at a simmer, and cook, uncovered, until the bananas soften, 35 to 40 minutes. While the bananas are still warm, peel them and transfer the flesh to a blender and add with 1 cup of water. Blend until creamy. Transfer the puree to an airtight container and refrigerate until needed (see NOTE). You should get about 2 1/2 cups.
Make the green banana-cashew
sauce: In a blender, combine the cashews, water, 1 cup of the green banana puree, olive oil, tomato paste, lime juice, garlic, paprika, cumin and salt and blend until creamy, about 1 minute. Taste, and season with additional lime juice, paprika, salt and/or cumin, if desired.
If using as a sauce, serve im
mediately drizzled on top of vegetables, grains or beans. To thicken it into a spread or dip, transfer the sauce into an airtight container and refrigerate for about 4 hours, or until it is the texture of mayonnaise. Serve with crackers, toast or vegetables, or as a spread in sandwiches or wraps. NOTE: After about 1 day of refrig
eration, the green banana puree will stiffen and become more solid. To use it, measure or weigh out the necessary amount, then whisk in a little water, 1 tablespoon at a time, until it is the desired consistency.
Nutrition | Per serving: 93 calories, 2 g protein, 8 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 120 mg sodium, 1 g dietary fiber, 3 g sugar