Who says you can’t have creamy when you’re dairy-free?? This sauce is velvety smooth and taste amazing on top of cauliflower gnocchis.
The star ingredient are cashews. When blended they turn into a the smoothest, creamiest amazing pieces of heaven! That’s right. They are so versatile too and I love having this sauce to add an extra kick to just about any dish. Check out some ideas below.
OTHER WAYS TO USE THE SAUCE
- Drizzle on top of sweet potatoes or Brussel sprouts.
- Make it a bit thicker with more cashews and turn it into a dip. (Omit the mushrooms and thyme).
DO YOU NEED TO SOAK THEM?
Short answer is no, especially if you have a high speed blender like this one. I honestly never think ahead enough when I make this sauce. All of the sudden my brain starts shouting “cashew cream sauce now please!!” so soaking just never happens.
If you do think ahead, soaking them overnight is a great idea. It actually helps absorbs the nutrients. Soaking the cashews will help to break down the phytic acid in them. Phytic acid is found in seeds, nuts, legumes, and grains which can inhibit proper nutrition intake. They bind to certain minerals such as iron, zinc, manganese, and sometimes calcium and slow down their absorption. By soaking nuts you are able to break down the phytic acid which helps to digest them.
HOW TO SOAK CASHEWS
It’s pretty simple. Just put the cashews in a large bowl and cover with purified water for 6 – 12 hours. When ready to use the cashews just drain them.
If you don’t have time but would still like to soak them you can use the quick version. Place the raw cashews and 3 cups of water into a saucepan and bring to a boil. Let boil for 10 minutes and then drain and rinse. They are now ready to be added to the blender.
Creamy Cashew Paleo Sauce
Equipment
- Blender
Ingredients
- 1 cup cashews
- 1/2 cup water or broth (chicken or vegetable)
- 1 small garlic clove
- 1 tsp fresh lemon juice
- 1 tbsp nutritional yeast
- 1 tbsp coconut aminos
- 1 tbsp ghee
- 1 cup baby portobello mushrooms sliced
- 1 tbsp fresh thyme
Instructions
- Place cashew, broth or water, garlic, lemon juice, nutritional yeast, and coconut aminos in high speed blender
- Puree until very, very smooth. Thin out with more water to desired consistency.
- In a skillet add ghee and slice mushrooms. Cook until crispy and tender.
- In the meantime cook your pasta. I like to use Trader Joe's cauliflower gnocchi and air fry them so that they get nice and crispy.
- Once pasta is ready, pour sauce over, add mushrooms and fresh thyme. Enjoy!
SHOP PRODUCTS AND INGREDIENTS