Introducing my delectable Smurf Sauce- it’s creamy, dreamy, and enchantingly blue. The flavor is reminiscent of afredo, but with way more flavor! The caramelized onion and garlic within this sauce ignites a burst of umami that dances on your taste buds. A harmonious union of parsley, sage, rosemary, and thyme come together to serenade your palate with delightful earthy undertones. So irresistible, you may just want to eat it with a spoon!
Blue Spirulina
At the heart of achieving the captivating Smurf blue hue lies the secret ingredient—blue spirulina. This natural extract is derived from select species of blue-green algae, a kin to its green counterpart you might be familiar with. While blue spirulina garners acclaim for its striking pigmentation, its accolades extend to its profound health benefits. Abundant in phycocyanin, a potent antioxidant, this extract equips your body to combat free radicals. Moreover, it’s a treasure trove of nutrients, boasting a rich abundance of minerals and vitamins. Remarkably, spirulina stands as one of the most protein-dense foods known to humanity, with a staggering protein content of around 60%—a remarkable contrast to beef steak’s modest 27%! A true superfood, indeed!
The taste of blue spirulina can vary depending on the quality and where it is sourced from. Some blue spirulina powder can have a mild salty, sea-like taste, others taste reminiscent of spinach and some are so mild you can hardly taste it. My powder has an almost undetectable taste but I think any of these flavor profiles would work well in the sauce. If you’d like to be cautious you could start by adding 1 tsp of the powder at a time to judge the flavor.
Iconic Spice Blend
The quartet of parsley, sage, rosemary, and thyme—does it evoke a specific dish or perhaps the lyrical strains of a song? These aromatic spices have graced the verses of legends, from Simon & Garfunkel to Lana Del Rey. The origins of this ode trace back centuries to the 1600s. Some historians believe that these herbs found their place in the spotlight due to their medicinal attributes and the prevailing mystical belief that herbs held sway over emotions. If you want to feel like you’re whipping up a potion when you blend up this Smurf sauce I’ll leave that up to you 🙂
I can’t wait for you to try this Smurf Sauce! It’s herby, savory, satisfying, playful, easy to make & SO creamy dreamy delicious!
Smurf Sauce
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes55
minutesI can’t wait for you to try this Smurf Sauce! It’s herby, savory, satisfying, playful, easy to make & SO creamy dreamy delicious!
Ingredients
3/4 cup of raw cashews
1 tbsp of extra virgin olive oil
1 1/2 cups of onion, diced
1/2 tsp of dried Parsley (1 1/2 tsp fresh)
4 garlic cloves, slivered
Pinch of sugar
1/2 tsp of dried sage (1 1/2 tsp fresh)
1/2 tsp of dried rosemary (1 1/2 tsp fresh)
1/2 tsp of dried thyme (1 1/2 tsp fresh)
Salt & pepper to taste
3/4 cup of water
2 tsp of lemon juice
3 tbsp of nutritional yeast
1 tbsp of blue spirulina
Directions
- Begin by boiling water and soaking the cashew in it for at least 10 minutes.
- For the caramelized onions and garlic, warm a skillet over medium heat and add oil. Once the oil is heated, toss in the onions and sauté for about five minutes. Lower the heat, incorporate garlic, sugar, and the herb quartet (parsley, sage, rosemary, and thyme), along with a splash of water. Season with salt and pepper according to taste. Stir well, cover the skillet, and let it cook for 15-45 minutes, time varies depending on the level of caramelization you would like and how much patience you have, stir occasionally. If it begins to burn, turn down the heat and if the onions and garlic begin to stick to the bottom of the pan add an additional splash of water. Once done, deglaze the pan with 3/4 cup of water and 2 tsp of lemon juice.
- Add the caramelized onions, garlic, herbs, and liquid mixture to a high-speed blender. Drain the soaked cashews and add them to the blender. Next, add nutritional yeast, salt & pepper, and blue spirulina to the blender. Blend the mixture until it achieves a smooth consistency. Taste test and adjust seasoning and lemon to suit your needs, take note that the flavors of the sauce will mellow once mixed with pasta. I usually add an additional 1/8-1/4 tsp of each herb but if you like things less robust you may not need it! If your Smurf sauce is too thick add additional water, a few tablespoons at a time until desired consistency is met.
- Now, pour this luscious sauce over your cooked pasta, bon appetit! If you plan on having leftovers I recommend storing the sauce and pasta separately as the sauce will lose its vibrant color if reheated in the microwave. I warm up my leftover sauce in my high-speed blender, you may also heat it on low on the stovetop. If your leftover pasta and sauce are already mixed, heat it on low on the stovetop with a splash of water.
