Five Minute Cashew Sauce Recipes
5 MINUTE NO COOK VEGAN CASHEW ALFREDO SAUCE
This vegan cashew alfredo sauce is creamy and oh-so delicious. Plus, it's incredibly easy to make - it comes together in just 5 minutes! Nutritious and healthy, this is a great go-to plant-based pasta recipe.
Provided by Desiree Nielsen, RD
Categories Sauces
Time 5m
Number Of Ingredients 5
Steps:
- Place the cashews, water, salt, nutritional yeast and garlic in a high-speed blender and blend until silky smooth, 1-2 minutes. If you have a soup setting on your blender, you can heat and blend at the same time but you really don't need to if you're tossing with hot pasta.
- Use immediately, or store in the fridge in an airtight container for up to three days. Reheat over medium-low on stove.
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- Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. We recommend a small blender (we prefer the NutriBullet), or a high-speed blender. Add just enough water to achieve a creamy, pourable queso. If it gets too thin, thicken with additional raw cashews.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder or harissa for heat, or garlic for zing. It should be quite flavorful, so don't be shy.
- Serve with chips or add to things like tacos, nachos, burritos, and more! Garnish with additional harissa or a spoonful of fresh salsa or hot sauce for serving (optional).
- Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to 1 month. To thaw from frozen, set in refrigerator for 24-48 hours. Reheat in microwave or in a small saucepan over medium-low heat. Add more water as needed if it thickens when reheating.
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