Cashew Cream Sauce

Many of the meals I put together are plant based and I am always looking for new ways to add protein and substance to the food I cook.

I am obsessed with making cashew cream sauce. It is easy, packed with plant based protein, healthy fats, and lots of flavor.

I am offering the base recipe that I use. Feel free to try out variations with different fresh herbs, spices and flavors to match your meal.

INGREDIENTS:

• 1 1/2 cups raw, whole cashews

• 1 cup whole fat coconut milk

• 1 tbs olive oil

• 1 onion, chopped

• 4 cloves garlic, minced

• juice of one lemon

• salt and pepper to taste

INSTRUCTIONS:

1. Place cashews in a heat safe bowl and cover with boiling water and soak for at least 15 minutes.

2. While cashews are soaking, sauté onions and garlic in olive oil until translucent.

3. Combine soaked cashews, coconut milk, sautéed onions and garlic, lemon juice and salt and pepper in your blender.

4. Blend until smooth.

I love this recipe with fresh dill blended in, or after making, I will pop it into a saucepan, add basil and sun-dried tomatoes and use it as a sauce for pasta (or zucchini pasta!)

ENJOY!