JJ's Vegan Curried All Purpose Dip/Sauce (WFPBNOGF)
Ingredients
1 - 32 oz. or 2 -16 oz. jars of Follow Your Heart Vegannaise
3 green onions diced, including the greens
3 heaping tablespoon of diced garlic
Curry powder - I say in the range of a cup, but I go by color for the amount - when your vegannaise is the color of yellow mustard, you've hit upon the right amount of curry
16 oz. of coconut cream or coconut milk (I would discard the separated liquid from the milk solid as keeping the liquid makes the curried mayo pretty runny.) See the ingredients below before committing to discarding the liquid.
1 cup of cashew milk (or whichever milk you prefer - you could also keep the liquid from the coconut milk) - the amount can also depend on how runny you prefer your curried mayo - I prefer a thicker curried mayo, so I use less milk.
4-6 leaves of fresh basil finely chopped.
2 tablespoons of coconut sugar
1 tablespoon of agave nectar
Approximately 1/2 cup of Mango Chutney - I don't have a brand preference (usually whatever I can find at the grocery store I shop at.
1 tablespoon ground ginger
celery salt to taste
Directions
In a larger bowl/container, using a spoon or spatula (or whatever tool you prefer), mix the Vegannaise, curry powder, coconut cream or milk, the liquid (either the nut milk or coconut liquid), salt, basil and the Mango Chutney together.
In a pan, lightly saute the onions, garlic, ginger and coconut sugar with the agave nectar, until the sugar starts to caramelize. Add the sauteed ingredients to the Vegannaise mixture.
I then use an electric hand blender to blend all the ingredients together.
Here's where the use for this concoction really becomes flexible - I've used it as a dipping sauce, a pizza sauce base, the sauce for stir-fry with rice, or really anything else that comes to mind.
Notes
Enjoy and feel free to get creative with the ingredients and preparation for this recipe - heck, that's how I came up with it in the first place! ~ JJ