Creamy Cashew Sauce
This delicious, cheesy cashew sauce is creamy and satisfying without being too heavy or rich. It's vegan, oil-free, protein-packed, and made in a blender.
Servings 6
Calories
Ingredients
- 1.5 cups cashews soaked, see notes
- 2 tsp arrowroot powder
- 3-4 tbsp nutritional yeast
- 2 cloves garlic crushed
- 1/2 tsp sea salt
- 1.5 cups soy milk or almond milk more as needed, to thin
Instructions
Sauce Instructions
- Place the cashews in a bowl or cup of water, and let them soak at room temperature for at least an hour, or up to 4 hours.
- Drain the cashews and add them to a blender with the rest of the ingredients.
- Blend until smooth. Add plant-based milk as needed to thin. Keep in mind the arrowroot powder will cause the sauce to thicken when warmed, so it's okay if it's on the thin side.
Ideas for Use
- I like to add this sauce to a pot of hot, drained pasta and stir it over the stove for 30 seconds or so to warm and thicken. I also like to add spinach to the pasta at the same time as the sauce, to wilt it and stir it in.
- Try adding some of this sauce to a pan of cooked spinach for a super quick, easy and tasty side of creamed spinach.
Notes
- I've used both roasted and raw cashews for this recipe, and both are delicious.
- If you're short on time, quick soak the cashews by pouring boiling water over them and letting them sit for 15 minutes, covered with a lid. Drain and use as directed.