Cashew Cream Sauce

Name: Cashew Cream Sauce
Prep time: 5 min
Cook time: 10 min
Ingredients: ¼ cup 56 g nondairy butter; ½ cup 120 ml unsweetened soy or other non-dairy milk; ¼ cup 28 g ground cashews; 1 tablespoon 8 g all-purpose flour; ½ teaspoon garlic powder or 1 clove garlic (minced); ½ teaspoon ground sage; Salt and pepper (to taste)

A rich, creamy, and flavorful sauce perfect for drizzling over pasta—especially delicious with Pumpkin Spinach Ravioli!

Couverts4

Preparation 5

Preparation time:10

Print Recipe

Equipment

Measuring cups, Measuring spoons, Saucepan, Whisk

Ingredients

▢ ¼ cup 56 g nondairy butter
▢ ½ cup 120 ml unsweetened soy or other non-dairy milk
▢ ¼ cup 28 g ground cashews
▢ 1 tablespoon 8 g all-purpose flour
▢ ½ teaspoon garlic powder or 1 clove garlic minced
▢ ½ teaspoon ground sage
▢ Salt and pepper to taste

Instructions

In a small saucepan, combine the butter, milk, garlic, and sage.
Heat over medium-low heat until the butter melts and the mixture begins to bubble.
Add the ground cashews and flour.
Stir vigorously until the sauce thickens, then remove from heat.
Add salt and pepper to taste.
Serve warm over pasta.

Notes & Wine Advice

Serving Tip:

Serve over ravioli, gnocchi, or roasted vegetables for a cozy autumn meal.

Wine Advice:

Pair with a Chardonnay for a smooth, buttery complement to the rich cashew sauce.

Nutrition values

Calories: 140 kcal | koolhydraten: 5 g | Eiwitten: 3 g | Vet: 12 g | Suiker: 0 g

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Course; Sauce

Cuisine; Italian

Diets; Dairy-Free / Vegan / Vegetarian