Garlic & Sage Cashew Cream Sauce

If you’ve never made Cashew Cream Sauce, it’s ridiculously easy. Cashew are soaked for a while. Preferably overnight. Then the cashews and all of the remaining ingredients are blended up together and….it’s done! Literally that easy. AND, it’s completely vegan and 110% delicious!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time:

Total Time: 5 minutes

Servings: 8 Servings

Calories: 162 kcal per serving

Ingredients

1 ½ cups - cashews
¼ cup - unflavored almond milk
½ cup - vegetable stock
½ tsp - ground sage
2 cloves - garlic
1 tbsp - olive oil
salt and pepper

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!

Nutrition