Creamy Summer Squash Recipe

Creamy Summer Squash Recipe

I enjoy experimenting with new ingredients whenever I get the opportunity. When I entered the grocery store and spotted the summer squash, I couldn't resist and decided to make this Creamy Summer Squash Recipe. It's truly a guilt-free delight. The creaminess of the cashew cream combined with the rich and contrasting flavors of the squash, tarragon, and mustard is simply a heavenly match. Give it a try! It's really easy to make and delicious.

The name of this squash can vary greatly depending on the region or even the store. I've encountered it labeled as summer squash, gold squash, or yellow squash. I believe I've also seen yellow zucchini referred to as yellow squash. For this recipe, try to find the squash shown below, but you can also use yellow zucchini, which will require less cooking time.

Serve it with millet or rice!

Creamy Summer Squash Recipe

Ingredients, serves 4

1 cup of cashew soaked

1/3 Cup olive oil

1 onion, chopped

2 celery sticks, chopped

2 carrots, peeled and sliced

500 grams of yellow summer squash washed and trimmed. Leave it whole.

1 cup of cashew soaked

1 cup of soy milk

1 tsp of tarragon

2 tbsp of mustard

3 tbsp of soy sauce

1/2 cup of vegetable stock or stock from bouillon

1 tbsp of sherry vinegar (use balsamic or Apple cider vinegar instead)

Instructions

Soak cashew in hot water for an hour or in cold water overnight.

Sauté the oil and chopped onion on medium heat. Then, add celery, carrot, and summer squash, cooking for 5 minutes, stirring occasionally.

Meanwhile, drain the cashews and blend them with 1/2 cup of soy milk. Combine this blend with the remaining soy milk, mustard, and tarragon. Pour the cashew mixture and stock into the sautéed vegetables. Cover and cook for an additional 10 minutes. Ensure all the vegetables are cooked. Add sherry vinegar and bring to a boil.

Serve it with Millet or rice.

Note: if you use other milk the sauce will be thinner

Creamy Summer Squash Recipe