Sunchokes are in season where we live, so we have a lot coming at us each week with our local CSA. Sunchokes are also known as Jerusalem Artichokes. They look like a piece of ginger but have the crunch of a potato. They are a fiber-rich food full of iron and potassium.
I first discovered a sunchoke cream sauce in Bryant Terry's Vegetable Kingdom cookbook. I loved it but I couldn't find the recipe so I thought I would create my own.
This sauce is a delicious plant-based alternative to cream sauces. You can use this sauce anywhere you would want a regular cream sauce. It can be poured over veggies, potatoes, or pasta. It can be used to add some creaminess to soups, bakes, or sauces. It is great to have on hand when you need that creaminess without the guilt. You can alter the flavor by adding herbs or spices.
8 oz sunchokes, peeled and diced small
½ of a yellow or white onion, diced
2 cloves of garlic, minced
1 cup vegetable broth plus more for sautéing
½ cup raw cashews, soaked
¼ cup nutritional yeast
Ground black pepper to taste
½ tsp salt
I found the easiest way to peel the sunchokes is the same way you peel ginger, use a spoon to scrape off the skins. It doesn’t have to be perfect as working around the knobs can be difficult. You just want to get most of the skins off.
In a pan on medium heat, sauté your sunchokes and onions in a bit of vegetable broth. Cook them down, stirring as needed, for about 15 minutes. Add in the garlic and sauté for another 5 minutes.
In a blender, combine the remaining ingredients and the cooked sunchoke mixture. Puree the mixture until it is nice and smooth. Add more broth if you want the sauce thinner.
This sauce will store nicely in the fridge for a week.
Get creative and add some herbs, spices, or more nutritional yeast for a more cheesy flavor.