A few months ago when we went to Candle 79 for my birthday, I ordered a raw zucchini salad with creamy cashew dressing. I decided to take 3 of the 5 squashes from today’s CSA – the zucchini, the yellow squash, and the Zephyr summer squash – and replicate (to the best of my ability) the Candle experience.
I roasted the summer garlic and made a creamy cashew cream sauce. What a lovely summer lunch!
3 squashes *
Creamy Roasted Garlic Sauce (makes about 1/2 cup)
1 cup cashews **
1 head of garlic * + a drizzle of olive oil
1 tablespoon olive oil
1/2 cup water
1/2 teaspoon salt
** I like to soak cashews overnight in order to soften them up for creamy sauces. But for this recipe, I hadn’t done that so I boiled them for 5 minutes which accomplished the same thing.
Drain the cashews and place into the Vitamix and add the oil, water, and salt. Process until the sauce is creamy. When the garlic is done, pop the cloves out of the skin and add it into the cashew cream. Mix well. If too thick, add a tablespoon of water at a time to get the consistency you want. (This can be made ahead of time. Store in the refrigerator.)
Peel the outer skin of the squashes and then keep peeling until you hit the seeds.
Toss with the garlic cream sauce and season with freshly ground pepper. The longer it sits, the softer the ribbons become. It is great either way. Enjoy!