This sauce is seriously the yummiest, creamiest, most delicious non-cheese sauce my taste buds have ever experienced. I’ll be honest, I’m not opposed to eating dairy at all. I actually love it. But I also love dishes that don’t have it. I’ve experimented with recipes that meet the guidelines of all different ways of eating simply because they sound delicious. This creamy cashew sauce is vegan, paleo, and Whole30 if you’re into that but it’s also just plain delicious if you’re not.
I first started making is sauce about a year ago and the first time I made it, it knocked my socks off. I’ve changed the recipe a little bit and this version is probably my favorite so far.
We’ll start with the garlic. This recipe calls for roasted garlic because raw garlic is a little too overpowering and it’s all you taste. With the roasted garlic, the flavor is there but subtle. The best part is, roasting garlic is super easy! Just lay out a piece of foil, put the whole cloves of garlic on top and drizzle with oil. Wrap it up like a little packet and roast it in the oven at 350 degrees for about 30 mins. It should be slightly brown and easy to mash when it’s ready. Your house will smell amazing, too.
For the cashews, this recipe calls for them to be soaked. This is as simple as putting them in a glass jar, covering with water, and letting them soak. I soaked mine overnight but even a few hours will do the trick. To tell the truth, I’ve made this with frozen cashews before and it was amazing so you really can’t screw it up! After soaking, drain and rinse them before adding to the food processor/blender.
That’s it for the prep work! The rest of the recipe just has you adding all of the ingredients to the food processor and blending it for about 5 minutes until it’s thick and creamy. After it’s blended, you can warm it up if desired, or eat it room temp. Personally, I like to pour it over spaghetti squash or pasta and just let the heat of that warm it up.
I can’t wait to hear your thoughts on this recipe after giving it a try!
| Prep Time | 15 minutes |
| Servings |
cups
|
- 1 cup raw cashews (soaked overnight)
- 2 cloves roasted garlic
- 1/2 cup almond milk (or milk of choice) More if needed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 cup nutritional yeast
- juice of 1/2 lemon
Ingredients
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|
- 1. Drain your cashews and rinse. 2. Add all ingredients to a food processor or high speed blender and blend for about 5 minutes until all of the ingredients are combined. Stop periodically to scrape the sides. You may need to add more milk to reach the desired consistency. It's best when it's thick but still pourable. 3. You may use this sauce right away or store in a jar in the refrigerator for 3-4 days.
