If you love cream sauce and cashews there is little better than this easy sauce served with your favorite roasted veggies and pasta. I had put off making this sauce forever thinking it was complicated and my best friend showed me that it is the easiest recipe ever. All you really need is a high powered blender. This recipe really is a lazy, gluten-free, vegan cooks dream. This is a great go to healthier alternative to dairy based cream sauces. While it is amazingly delicious, no one will mistake this for a classic alfredo sauce. I almost think it’s better, but that’s coming from a cashew obsessed vegan food lover.
BTW- That Parma Veg alternative “cheese” is delicious and 100% gluten-free.
Cashew Cream Sauce
- 1 1/2 cups raw plain cashews
- 1 1/2 cups water
- 1/4 cup nutritional yeast (gluten-free)
- a few pinches of chili flakes to taste
- 1 tbsp dijon mustard (gluten-free)
- 2 cloves garlic (one if you prefer it less garlicky)
Place all the ingredients in a high powered blender (we used a NutriBullet) and combine until it makes a sauce. About 30 seconds. It’s that easy. You can add more water if you want a thinner sauce, more nutritional yeast if you want it “cheesier” and or more spice if that’s how you like it (we added sriracha).
We served ours with pasta and roasted veggies (mushroom and broccoli roasted with oil, salt and pepper for about 20 minutes). You can bake the finished product in the oven for 15-20 minutes to make a kind of baked macaroni if you want, but we served it as is. The sauce stores well in the fridge for a few days.
Adapted from this recipe by Tara Stiles