This creamy sauce looks like it has mayo in it, but the base ingredient is actually a green-banana puree. In Brazil, the neutral-flavored puree is marketed as a superfood and used to make dairy-free desserts, such as mousse and cakes, as well as creamy spreads, such as patés and cream cheese. 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.
Storage Notes: 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.
Servings:
8 makes about 2 cups
Tested size: 8 makes about 2 cups
Ingredients
- For the puree
-
1 pound unripe, very green bananas in their peel (about 3 bananas)
-
1 cup water, plus more as needed
- 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 banana puree
-
2 tablespoons extra-virgin olive oil
-
1 tablespoon tomato paste, preferably double-concentrated
-
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
Directions
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 immediately 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 refrigeration, 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.
Recipe Source
From writer Emily Codik.
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
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Green Banana Cashew Sauce - The Washington Post
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