Cashew Cream

If you would have asked me when I first went vegan if there was any way to
really compete with dairy versions of macaroni and cheese or fettucini alfredo,
I would have honestly told you no. Giving up those foods is a small price to pay
for the benefits of a plant-based diet, but buttery cheesy cream sauce has no
vegan counterpart. Those words I am now happy to eat.

Servings:

Author:

Prep Time
5 minutes

Total Time
5 minutes

Course:

Sauce

🧂 Ingredients

1 cup pre-soaked cashews

substitute tofu or white beans for half the cashews to cut calories or cost
1 cups water
1/2 cup yeast flakes
2 cloves garlic

substitute 1 tbsp. garlic powder
1 tsp. each

basil, oregano, thyme, (or 1 Tbsp. Italian seasoning)
1 tsp. ground mustard powder
1 tsp. sea salt

more if needed
1/2 tsp. black pepper

Instructions

1 Mix in high-speed blender. Taste. If it's bland for your pallet, add more yeast
flakes or another tsp. of ground mustard. Maybe more salt.
2 Add cashew cream sauce to steamed veggies, pasta, bread or soup. My favorite
treat is to use as a white cream sauce on pizza or as an alfredo sauce over
spaghetti squash.

Cashew Cream

Course:

🧂 Ingredients

Instructions

Welcome to RecetteBook