I cannot tell you half of the raving I hear about this sauce. I made it for a vegan lasagna a couple of weeks ago, and let’s just say, I made sure that the spatula got every last drop of it out of the blender. The spatula didn’t have any left on it by the end either if you catch my drift.
We discovered that this sauce is good on everything. We put it in our fajitas, added some to our enchiladas before (and after!) baking them (goodbye vegan cheese!), and my husband even likes spreading it on his bread in the mornings! My guess would be that it would make a fantastic vegan queso...just putting that out there. Must experiment more to find out.
The stuff is gold - and not just because raw cashews are expensive.
I think I have officially found my cheese alternative, and I am crazy excited to share it with you!
Cashew Cream Sauce
Makes about 2 cups
- 1 ¼ c raw cashews (soaked overnight or for an hour in hot water if you don’t have a high speed blender)
- 1 cup almond milk, unsweetened
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp lemon juice
- ¼ c nutritional yeast flakes
Add all ingredients to blender and blend until very smooth
Have you tried a cashew cream sauce before? Tell me about it below!