Creamy Cashew Garlic Sauce
This adaptable and flexible savory cashew sauce is the perfect substitute for traditional heavy cream alfredo. It has become a favorite for pasta, pizza and beyond. This is a rich and full bodied sauce that is easily modified to fit the dish you are making and is ready in under 5 minutes.
4tbs raw cashews
1tbs nutritional yeast
Several twists of black pepper
1 clove of fresh garlic (or sub with garlic powder)
1/4 teaspoon citric acid, or sub with 2 tsp of lemon juice
3-4 tbs hot water, depending on desired consistency
add all ingredients to a blender ( I like the nutri bullet for this task) and blend until smooth, taste test and adjust as needed. The sauce will thicken as it sits, I recommend letting sit for about 5 minutes, 15 to 20 is ideal.
Experiment with adding different herbs and spices to augment the basic cheese and cream flavor created by the nutritional yeast salt, cashews and citric acid, smoked paprika, curry powder, sage, cummin, basil, parsley, carmalized onion, and smoked salt have all delightfully found their way into different versions of this basic sauce in my home kitchen.
Raw unsalted cashews definitely work the best, though I have had some nice success with gently toasting the cashews in dry skillet on medium low heat until just golden brown. Toasting the cashews brings a little more nuttiness to the profile, my preference for use on things like pizza.
Enjoy with pasta, pizza, crackers, fresh veggie dips or whatever you can imagine!