Cashew Alfredo Cream Sauce
Cashew Alfredo Cream Sauce
Carolyn Scott |
January 29, 2016 8:58 pm
Learn how to make a delicious garlicky sauce out of cashews that is completely vegan and gluten free! The sauce is great for any pasta, and can even be used to spice up steamed or cooked vegetables as a side dish.
Follow along with Carolyn as she walks you step-by-step through how to cook this creamy sauce in her
latest episode of The Global Kitchen.
1 cup raw cashews (soaked for at least 3 hours up to overnight), drained
1 cup water
1 vegan chicken bouillon cube
1-2 tablespoons nutritional yeast
1 tablespoon vegan butter or olive oil (omit and water saute the garlic if you want an oil free sauce)
1-2 cloves garlic, finely minced
10-15 medium to large fresh sage leaves, minced
Salt and pepper to taste
Saute garlic in olive oil or butter over medium heat.
Add in sage until well coated and remove from heat.
In a blender, add in the cashews and 3/4 cups water, nutritional yeast and bouillon cube and puree.
If the sauce is thick enough, don’t add anymore water but if you want it thinner, add in the remaining water 1 tablespoon at a time until it’s the right thickness.
Add in the sauteed garlic and sage, blend and season with salt and pepper to taste.
Pour over veggies, pasta, rice or meat substitute and enjoy!
Carolyn Scott-Hamilton is an award-winning cookbook author specializing in healthy eating, specialty diets, and green living and travel. In addition to publishing cookbooks, Carolyn is a media spokesperson, holistic nutritionist, plant-based vegan chef and a television personality. Carolyn is frequently a guest on national media, both print and TV, on outlets like USA Today, CNN, NBC News, The Better Show, The Discovery Channel and Martha Stewart, just to name a few. She is also regular contributor to The Huffington Post and Yahoo, as well as many local news and online outlets, making The Healthy Voyager the “Go-To” source for all things healthy and green living and travel.
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