This is such a delicious sultry vegan cream sauce, great for pasta, casseroles, anything that calls for cream sauce and completely dairy free! Here‘s how I do it :
Ingredients
1 and 1/2 cups raw cashews
1 clove garlic
1 cup water
pinch of S&P
2 tbs nutritional yeast
Place the cashews in a bowl, add water and let soak for 2 hours then drain, rinse and place in a blender or food processor. Add the garlic, water, nutritional yeast and S&P and pulse till very smooth and silky. If too thick add a bit more water. You can place it in a sauce pot and heat it up for a warm sauce and blend in any spices you like or have it as is. You can also freeze the remainder it defrosts nicely.
