Masala Sauce

🥘 Ingredients

• raw cashews 1 cup
• large yellow onions 2
• garlic cloves 10
• fresh ginger 3 inch
• serrano peppers 1-3
• tomato paste 4 tbsp
• whole peeled tomatoes 1
• curry powder 1 tbsp
• ground coriander 2 tsp
• ground cinnamon 1 tsp
• freshly grated nutmeg or ground nutmeg ½ tsp
• ground turmeric ½ tsp
• kosher salt + lots of freshly cracked black pepper 1 tbsp
• neutral-flavored oil 1 ½ tbsp
• water 1 ½ cup
• nutritional yeast ¼ cup
• organic cane sugar 1 tsp

1. 1

   Prepare: raw cashews , large yellow onions , garlic cloves , fresh ginger , serrano peppers , tomato paste , whole peeled tomatoes , curry powder , ground coriander , ground cinnamon , freshly grated nutmeg or ground nutmeg , ground turmeric , kosher salt + lots of freshly cracked black pepper , neutral-flavored oil , water , nutritional yeast , organic cane sugar .
2. 2

   Soak the cashews. If you have a high-powered blender, cover the cashews with boiling water; soak for 20 minutes , then drain and rinse. If you don’t have a high-powered blender, add the cashews to a saucepan, cover with water, and boil for 20 minutes, then drain and rinse. While they soak/boil, continue making the recipe.
3. 3

   Mince the aromatics. To a food processor, layer in roughly half of the prepped onions, garlic, ginger, serrano peppers, and tomato paste, then repeat the layers with the other half (for even mixing). Pulse several times until finely minced but not pureed, pushing down the ingredients to evenly incorporate. NOTE: If your food processor is smaller than 12 cups (2.8 L), don't repeat the layers and pulse everything in 2 batches.
4. 4

   Cook the masala sauce. Heat a large sauté pan over medium-high heat with the oil. Once hot, add the minced aromatics. Cook for about 8 minutes , stirring occasionally, until the moisture has been mostly drawn out. While it cooks, mix the Masala Spices in a small bowl. NOTE: If using Morton’s kosher salt, sea salt, or table salt, use timer 1/2 tsp salt. Crush the tomatoes in a large bowl with your hands.
5. 5

   Add the Masala Spices to the pan. Stir almost constantly for 30-60 seconds , deglazing with a splash of water to prevent sticking.
6. 6

   Take off the heat and transfer to a blender. Add the soaked cashews, 1 1/2 cup water, the crushed tomatoes, nutritional yeast, and sugar. Blend for a few minutes on high until as smooth as possible, scraping down the sides as you go. The consistency should be almost like a smoothie—creamy but pourable. If too thick, add 2-4 tbsp of water one spoonful at a time and blend again. Season to taste with salt and pepper as needed. NOTE: The sauce may taste concentrated now, but it will mellow out when used in the recipes.
7. 7

   Once cool, refrigerate for 4 to 5 days.