Name: Garlic & Sage Cashew Cream Sauce
Prep time: 5 min
Total time: 5 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1.5 cups cashews; 0.25 cup unflavored almond milk; 0.5 cup vegetable stock; 0.5 tsp ground sage; 2 cloves garlic; 1 tbsp olive oil; salt and pepper

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Garlic & Sage Cashew Cream Sauce

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Ingredients

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Instructions

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Instructions

Soak the cashews for at least 3 hours but preferably over night. When ready to make the sauce, rinse the cashews thoroughly and drain.

In a blender or food processor, combine all of the ingredients and blend until creamy and smooth. It may take a few minutes of blending to get a nice smooth consistency.

If you want the sauce a bit thinner, simply add in a bit more almond milk or water 1 tablespoon at a time until it reaches your desired consistency.

Serve over top of some good noodles and ENJOY!

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Tips & Tricks (5)

Soak Cashews in Hot Water for Speed 💧
If you're short on time, use hot water instead of cold for soaking cashews—they'll soften in just 30 minutes instead of overnight, producing the same creamy texture.
Bloom Your Sage in Oil First 🌿
Toast the ground sage in warm olive oil for 1-2 minutes before blending to unlock its earthy oils and deepen the flavor complexity of your sauce significantly.
Start Blending with Less Liquid 💨
Begin blending with just 1 cup of stock and almond milk combined, then add more gradually until you reach desired consistency—this prevents over-diluting and gives you better control.
Strain Your Soaked Cashews Thoroughly 🫧
Always drain and rinse your soaked cashews completely before blending to remove any bitter compounds that may have leached into the soaking water.
Finish with Raw Garlic and Salt Adjustment ✨
Reserve a small clove of raw minced garlic to stir in after blending for bright, fresh garlic notes, and taste-test before adding final salt for perfect seasoning balance.