Updated: Oct 18, 2018
This creamy white sauce is perfect for tossing with your favorite pasta or topping a baked potato. It's hard to believe it's dairy free!
Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 5-8 minutes
3/4 cup raw cashews
1 cup water
1 cup nondairy milk
2 teaspoons lemon juice
2 teaspoons Dijon mustard
4 garlic cloves
3 tablespoons nutritional yeast flakes
1/2 teaspoon sea salt or to taste
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1. Place the cashews, water, milk, lemon juice, garlic, nutritional yeast , salt pepper, nutmeg, and Dijon into a Vitamix or other high-powered blender and blend for 1-2 minutes. The texture should be smooth and creamy.
2. Transfer the mixture to a saucepan and cook over medium heat for 5-10 minutes, stirring , until completely thickened. Serve over pasta or potatoes.
Hints: IF you do not have a Vitamix, I highly recommend you soak the cashews overnight and rinse them before blending. This will reduce the possible grittiness of your cashew cream sauce. Try blending basil or spinach into the sauce for a beautiful green sauce.