I’m still experimenting with the cashew sauces. The presences of the nutritional yeast (I found it at Trader Joe’s) actually changes the flavor. If you make this and find you don’t like that flavor, I would omit it and give it another shot. My son tasted the sauce after school, loved it, and then said I was the best cook in the world. Yay me! I think that this would also be really good if one tried it on “pasta”. Some people make paleo pasta or use the spiralizer to make noodles with vegetables. This would be a great thing to try if you’re willing to put in that time.
Update: After eating dinner, my husband let me know that my son loved it so much that he wanted seconds and calls it, “Awesome Sauce”. WINNER!!!!
2 lbs pork loin chips
2 Tbsp paleo approved fat (ghee, bacon fat, avocado oil, coconut oil…)
1/2 white or yellow onion, chopped
1 1/2 cup water
1/2 cup cashews
1/4 cup chopped sun dried tomato + 2 Tbsp sun dried tomato
6 large basil leaves, chopped
4 large cloves crushed garlic
1 Tbsp nutritional yeast (optional)
3/4 tsp salt
3/4 tsp black pepper
Soak the cashews for 4-6 hours. When the cashews are almost done soaking, cook the onion and garlic over medium low heat until soft. In a blender or food processor, add the onion and garlic, cashews, water, 2 Tbsp sun dried tomatoes, yeast, salt and pepper. Puree until sauce consistency. Transfer to a saucepan and cook over low heat. Add in remaining chopped sun dried tomato and basil (reserve a bit for garnish if you’d like). Keep on low while cooking the pork chops. Season the pork chops with salt and pepper, and cook over medium heat using the remaining fat. Cook the pork to your liking (I eat mine with a bit of pink in the middle). Once you’re ready to plate, if you feel the sauce is too thick, add 1/4 cup of water. Pour over the pork and serve.