Monday, April 4, 2011

The Best Cashew Cream Sauce

I've shared this one before as part of a recipe - and I'm getting ready to do it again tomorrow - but I realized that this one definitely stands on its own.

Here's my recipe for delicious cashew creaminess!

The Best Cashew Cream Sauce

1 cup cashews
1 cup vegetable broth
1/2 cup almond milk (or other non-dairy milk)
1/4 cup nutritional yeast
1 teaspoon salt
1 tablespoon arrowroot powder or cornstarch 

Soak the cashews overnight (or in warm water for at least 10 minutes). Drain the cashews, and place in a blender or food processor with the vegetable broth, almond milk, nutritional yeast and salt. Process until very smooth. Transfer the cream sauce into a small pan, whisk in the arrowroot or cornstarch, and cook over medium heat for 5 minutes (stirring often) or until the sauce begins to thicken.

Sprout Ratings:
Big Sprout - 5 sprouts
Little Sprout - 5 sprouts
Mama Sprout - 5 sprouts
Daddy Sprout - 5 sprouts


  1. I'm going to have to try this one. I've had mixed results with cashew cream sauces.


  2. Let me know how turns out. We love it! But, it's my first cashew cream sauce, so I don't have much to compare it to. :)