- Jennifer Garner posted a new #PretendCookingShow video on her Instagram.
- In the video, she demos how to make a vegan cashew spread.
- Get the recipe, which goes well on veggies and meat dishes alike.
Cashews are one of the most versatile kinds of nuts—you can eat them plain, grind them into cashew butter, or even blend them into all kinds of vegan dairy replacements. (Ice cream! Cheese!)
Jennifer Garner is all about that cashew life. In her latest #PretendCookingShow Instagram video, the actress demoed how to make her fave cashew cheese sauce.
“This is kind of spicy, garlicky, healthy-ish—it’s just good,” she says at the opening of her cooking video. And the sauce itself is super versatile, too: “You can put it on the chicken, or just dip it in later. Or you can put it on veggies, I find that it’s good on everything.” Bonus: Even though Jennifer mentions it tastes great on chicken, this cashew sauce is totally vegan.
This dip, by Melissa Clark (@clarkbar) of @nytcooking, is a little something I’ve used to make a blah meal ooh la la for years. The more you make it the more you’ll discover your tastes. For example, I tasted like garlic for six days after this batch—😬—I ate it all anyway. #dragonbreath🐉🔥🙊 #sodeliciousonanything #pretendcookingshow The full episode is on IGTV 🤗 . Melissa Clark’s Spicy, Garlicky Cashew Spread Ingredients: 1 cup roasted, salted cashews 2 tbsp chopped cilantro, with some stems ¼ cup canola or safflower oil 4 garlic cloves, roughly chopped 2 tablespoons soy sauce 2 teaspoons brown sugar 1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste) Juice of 1 lime (I like more🤷🏻♀️❤️!) Kosher salt and freshly ground black pepper . Directions: 1. In a blender or food processor, combine cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño(s), lime juice (and 2 tablespoons of water that I forgot!). 2. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper, if desired. 3. Use it on beef, chicken, shrimp, veggies, as a chip dip— anything. 4. Yum.
A post shared by Jennifer Garner (@jennifer.garner) on
“This dip, by Melissa Clark (@clarkbar) of @nytcooking, is a little something I’ve used to make a blah meal ooh la la for years,” she captioned her Instagram post. “The more you make it the more you’ll discover your tastes. For example, I tasted like garlic for six days after this batch—😬—I ate it all anyway.”
And Jennifer’s step-by-step cooking demo is nothing short of incredible. It features her aggressively chopping what she refers to as parsley, only to correct herself moments later: “It’s been brought to my attention that this is cilantro, not parsley.” (Which, btw, is what the recipe calls for.)
She also questions some of the ingredient choices, like when she says: “This seems like an aggressive amount of garlic,” as she smashes multiple garlic cloves. (And based on her IG caption, she may have been right.)
And she is bold when it came to jalapeño prep, too. “It says you can leave the seeds in or take them out, but I think I’m going to leave them in,” she says, along with a graphic on her video that reads: “(I’m probably going to take some out 👵)”
At the end of the video, Jennifer pours the sauce into a (turtle-shaped?) bowl, tries it with a cracker, and proclaims: “Voila! Now that is dinner. I’m just going to grab a spoon and finish it.”
Want to give Jennifer’s fave vegan cashew sauce a go? Check out the full recipe above, or see the original New York Times recipe.
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