Monday, May 3, 2010

Cashew Cream Sauce

This sauce is soo incredibly creamy and decadent!  I made eggplant parmiagana on the same day and added a little of this sauce to it and it was heavenly!  You can make a pink pasta sauce by just adding a little marinara to this delicious sauce.  I have another post coming in a few minutes where I layered this sauce with marinara in a baked pasta dish.  Incredible!
You'll need:

1/2 cup raw, unsalted cashews
1 tsp.  fresh lemon juice
1 1/2 cups hot water
1 1/2 tbsp. extra virgin olive oil
1 clove garlic
2 tbsp. nutritional yeast
pinch of sea salt
pinch of garlic powder, optional
fresh basil, optional (add once sauce is done)

Place cashews in the food processor and grind them until they're very fine.

Add in rest of ingredients and process until smooth.  Pour sauce into a pot over low heat and whisk until it starts to thicken.  Pour sauce over pasta, veggies, nachos, etc. Enjoy!


  1. That sounds delicious! It really does look like alfredo or something, which almost effectively turns me off with its verisimilitude. I unfortunately have no food processor, otherwise I would make this, like, tonight.

  2. Do you have a blender? It would certainly work! :)

  3. How long does this last in the refrigerator?