This 5-ingredient roasted garlic and sumac red onion sauce is creamy and has a slightly sweet, caramelized flavor. The sauce is perfect as a base for pizza, drizzled on a buddha bowl, or, my personal favorite, coating a bowl full of pasta and roasted vegetables.
Why you’ll love it
I love a simple, yet totally flavorful sauce. Plus, it’s so versatile that you can really use it on so many different things. Here are just a few other reasons why you are going to love this roasted garlic and sumac red onion sauce.
Preparing the Sauce
To make the creamy base for this sauce begin by soaking 1 cup of raw cashews in a bowl of boiling hot water. Let the cashews soak for about an hour until they are soft. Then drain transfer to the bowl of your food processor.
Next, preheat the oven to 400*F and line a rimmed baking sheet with parchment paper. Peel and thinly slice a large red onion. Separate the onion layers and place on the prepared baking sheet.
Top with the minced garlic, sumac, and balsamic vinegar. Toss to coat and spread the onions out in a single layer over the baking sheet. Bake the onions for 30 minutes until they’re fragrant and tender.
Allow the onions to cool before transferring to the food processor with the soaked cashews and 1/2 a cup of water. Blend until the sauce is smooth and creamy. If the sauce appears too thick, add in more water a few tablespoons at a time until your desired constancy is reached.
Spread the sauce on two pieces of bread on your favorite roasted vegetable sandwich. Use it as a sauce on a pizza. Drizzle it over a Buddha bowl. Toss it with pasta. With so many possibilities, it’s impossible to go wrong.
So give this roasted garlic and sumac red onion sauce a try. Enjoy friends!
Ingredient Health Benefits
Onions- antioxidants, fiber, vitamin C, folate
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Roasted Garlic and Sumac Red Onion Sauce
- High-Speed Blender
- 1 large red onion, thinly sliced
- 2 tbsp balsamic vinegar
- 6-8 cloves garlic, minced
- 1 tsp sumac
- 1 cup cashews, quick soaked
- ½ cup water
- red chili pepper flakes, optional for topping
- Bring a pot of water to a boil. Once boiling, place the cashews into the pot. Cover and remove from heat. Let sit for 1 hour until soft.
- Meanwhile, preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Peel and thinly slice the red onion. Seperate the onion layers and place on the prepared baking sheet. Sprinkle with sumac and minced garlic and pour on the balsamic vinegar. Toss to coat.
- Roast the onions for 30 minutes until soft.
- When the cashews are finished soaking, drain and transfer to a high speed blender. Add the roasted onions and ½ cup of water. Blend until smooth. If the sauce is too thick, add more water a few tablespoons at a time to thin.
- Toss with cooked pasta. Drizzle over a Buddha bowl. Use as a base for pizza. Pour over your favorite meat-alternative steak. Store in an airtight container in the refrigerator for 3-4 days.