Any time you’re looking for a dairy-free substitute for cream sauce, béchamel, Alfredo, even adding cream to thicken a soup, use this! It’s so rich and dreamy it’s hard to believe their’s no cream in here whatsoever.
This cashew cream sauce was made for my Caramelized Onion and Roasted Mushroom Flatbread, but would also be great as a dip, spread, béchamel or Alfredo pasta sauce!
Let me know what you try it with! I’d love some more ideas to use this!
| Roasted Garlic Cashew Cream Sauce | Print |
Prep time:
Total time:
Serves: 1 cup
Ingredients
- 1 cup cashews
- 2 cups water
- 2 cloves garlic, roasted
- ½ - 1 tsp salt, to taste
- ½ - ¾ cup almond milk
- cracked pepper, generous pinch
Instructions
- Place cashews in a medium sized bowl and cover with room temperature water.
- Soak cashews on the counter for 4 - 8 hours.
- Meanwhile, wrap two unpeeled cloves of garlic in tin foil and roast in oven preheated to 425 degrees for 15 minutes. Remove and let cool.
- Once cashews are done soaking, drain and place into a high powered blender or food processor. My magic bullet worked great.
- Peel the cooled garlic and add to the blender, along with ½ tsp. salt, pepper and ¼ cup almond milk.
- Blend until smooth, adding a tablespoon or two of almond milk at a time if necessary to blend until desired thickness is reached.
- Season to taste with salt.
- Use as a flatbread topping, pasta sauce, a dip, or spread.
