October: Golden Cashew Sauce

Like squirrels scurrying to build their cache, you might find yourself making a double batch of this versatile, savory recipe

Sarah Ridgeway
Oct 20 · 2 min read

This monthly haiku series is inspired by the philosophies of veganism and intuitive cooking. Haiku traditionally evokes beauty found in nature, the seasons, and the animal kingdom. You will find these images celebrated here too. Each entry is intended to spark contemplation, allowing your imagination to fill in the gaps and guide you into your kitchen. Drawing on the inherently minimal quality in haiku, these recipes are easy to commit to memory, simple, nourishing and, of course, vegan!


Photo & drawings by Sarah Ridgeway

Squirrels and I stash nuts,

theirs in trees. Mine transform:

a gold, velvet sauce.


  • One cup cashews, soak 2–3 hours

Soak cashews. Drain. Blend:

water, garlic, yeast, lemon,

squirt mustard, pinch salt.


In October we start to see warm color tones in changing trees, plants, and in harvests of produce like squashes and pumpkins. Carefree feelings of summer have turned into reflection and preparation for the cooler months ahead. Just like the squirrels scurrying to build their cache this time of year, you might find yourself making a double batch of this versatile, savory recipe.

Tenderly

A friendly + radical vegan magazine dedicated to living well with kindness towards animals, care for the planet, and justice for all.

Sarah Ridgeway

Written by

Kitchen maven specializing in plant-based eats. Health Coach.

Tenderly

Tenderly

A friendly + radical vegan magazine dedicated to living well with kindness towards animals, care for the planet, and justice for all.

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