Warm Macadamia Nut Bagna Cauda (the best veggie sauce)
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Cook time: 
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Serves: 4c
Bagna Cauda
  • ½ c Macadamia Nuts, soaked for 8 hours, drained and rinsed
  • ½ c Cashews, soaked for 8 hours, drained and rinsed
  • 1.5 c Cauliflower, chopped
  • 1 tsp Extra Virgin Coconut Oil
  • 5 Garlic Cloves, minced
  • 1 Kombu sheet
  • 3 c Water
  • ¼ c Dulse, finely chopped
  • 1 tsp Lemon Juice
  • ¼ c Fresh Parsley, finely chopped
  • Sea(weed) Salt to taste
Roasted/Steamed Vegetables
  • Turnips
  • Carrots
  • Celery Root
  • Celery
  • Cauliflower
  • Broccoli
  • Swiss Chard
  • Kale
  • Bok Choy
  • Fennel
Raw Vegetables
  • Carrots
  • Celery
  • Radishes (red, French, black, watermelon etc)
  • Belgian Endive
  • Broccoli
  • Radicchio
  • Bok Choy
  • Fennel
Bagna Cauda:
  1. Bring the water to a boil, add the kombu, let simmer for a couple of minutes, turn the heat off and let steep for 30 minutes or so and strain.
  2. Put the coconut oil and garlic in a pot and turn the heat on (medium-ish) and sauté.
  3. Once it becomes fragrant, add the strained kombu water and cauliflower and simmer until the cauliflower is cooked.
  4. Transfer to a blender (be careful, you can wait for it to cool first or do it in smaller batches).
  5. Add the soaked nuts and lemon juice and blend until very smooth. Adjust the seasoning.
  6. Pour back into the pot, add the dulse and reheat.
  7. Right before serving, add the fresh parsley (the lemon juice and heat with turn it brown if you leave it for too long)
  8. Ladle the warmed sauce over warm, cooked veggies, serve in a butter warmer/small fondue pot and serve with a mixture of raw and cooked room temp veg, serve as a dip for steamed artichoke, pour over asparagus or your fave wilted greens, or a veggie-topped quinoa bowl. Or basically anywhere else. Seriously.
  9. This freezes well too.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/warm-macadamia-nut-bagna-cauda-the-best-veggie-sauce/