This dreamy, Creamy sauce makes the top!
Cashews really are an amazing dairy replacement for those that are lactose intolerant or choose a vegan diet. But, you don’t need to be either to enjoy this rich, flavour filled and creamy delight! You can make this sauce for pasta, casseroles or chill as a cheese dip. This is a go to in our house in replacement of high calorie butter, cream and cheese Alfredo sauce that even the kids love!
- Gluten free
- Dairy free
- Refined sugar free
- Cleanse program friendly
Ingredients:
- 1 cup soaked and rinsed cashews, soak over night or flash soak with boiling water for a minimum of 20 minutes
- 1/2 cup chopped white onion
- 2-3 cloves garlic
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp chilli flakes (optional)
- 1 cup veggie broth
- 1/4 cup nutritional yeast
- 2 tsp lemon juice
- 1/2 cup water
Directions:
- Soak cashews overnight or flash soak (pour boiling water over cashews and let sit at least 20 minutes). Rinse and drain.
- In a small fry pan, simmer 1 cup of veggie broth, onion, garlic, oregano, rosemary and Chile flakes (optional) ,until onion is tender and some of the water has evaporated.
- Blend on high, wiping down sides of blender with a spatula, until completely smooth. Add more water to thin or less for a thicker dip, depending on how you wish to use this sauce.
- Add to pasta, over steamed or roasted veggies, Baked casseroles or keep thick for a dip.
Want more amazing cashew recipes? Check out…
Or learn more about this little golden nugget and why you should add cashews to your diet here!