Cashew lemon cream sauce

Hi all! Keeping this short and sweet! This sauce is awesome. Cashews are nutrient dense, healthy fat full little powerhouse nuggets! They make the perfect base for a lovely plant-based cream sauce!

Ingredients for the sauce:

  • 1 cup raw cashews, soaked.
  • 2 cups of plant-based milk (you could use veg broth or water as well)
  • The zest of one lemon (you could also use the juice of the lemon if you want more pizazz!)
  • 1 clove garlic, thrown into the blender
  • 3 tbsp nutritional yeast (optional)
  • Salt and pepper to taste

That’s it!

Other Ingredients:

  • Package of spaghetti noodles
  • 2 zucchini, spiralized
  • Veggies: onion, zucchini, mushrooms, asparagus, whatever you want!
  • Olive oil for sautéing
  • Fresh thyme and parsley

For the vegan parm:

  • 1/2 cup more cashews for vegan parm
  • 1/2 cup nutritional yeast
  • pinch of salt

Instructions:

  • Throw all sauce ingredients into a high-speed blender and blend until nice and creamy.
  • To ensure you get the thickness you’d like for the sauce, add the first cup of fluid and then add 1/2 cup at a time.
  • If you don’t love the idea of raw garlic in the sauce, mince and sauté in olive oil and then add to blender.
  • I added quite a bit of salt and pepper to taste!
  • Sauce is done 🙂
  • Add this sauce to your pasta noodles, zucchini noodles, and lots of sautéed veggies. This time we sautéed onions and garlic in olive oil and added zucchini, a ton of mushrooms, and asparagus! I also chopped up fresh thyme and parsley!
  • Toss sauce, veggies, and noodles together.
  • Vegan parm would be SO good on this. Blend equal parts cashews and nutritional yeast with a pinch of salt until combined.

Enjoy!!

xo Sarah