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Vegan Cashew Cream Sauce

Creamy, tangy & versatile for pasta, bowls, baked vegetables, lasagne or gnocchi.

10 Min.

Preparation

1. Soak the cashew nuts:
Place the cashew nuts in a bowl and pour hot water over them. Leave to soak for at least 5 minutes (the longer, the creamier the sauce will be).

2. Mix the ingredients:
Drain the cashews, reserving some of the soaking water. Place all the ingredients (cashews, yeast flakes, garlic, lemon juice, salt, paprika, Sriracha and approx. 100 ml water) in a high-speed blender or food processor.

3. Finely puree:
Blend everything on the highest setting until creamy - this takes about 1 minute. If necessary, add a little plant milk or more water until the desired sauce consistency is achieved.

4. Season to taste & serve:
Season the sauce to taste again - if you like it spicier, add more Sriracha. The sauce can be used cold or heated briefly in a pan. Ideal with pasta, gnocchi, baked vegetables or as a base for creamy casseroles.

 

Nutritional values approx. (per portion)

  • Calories: 260 kcal
  • Fat: 17 g
  • Carbohydrates: 13 g
  • Protein: 9 g
  • Dietary fiber: 3 g

Ingredients:

(2 portions)

  • 100 g cashew nuts (soak in hot water for at least 5 minutes)
  • 3 tbsp yeast flakes
  • 1 clove of garlic (or ½ tsp garlic powder)
  • 1 tsp lemon juice (for freshness)
  • ½ tsp salt
  • 1 pinch of paprika powder (mild or smoked)
  • 1-2 tsp Sriracha sauce or chilli flakes (depending on the desired heat)
  • approx. 100 ml soaking water (as required, for consistency)
  • Optional: 1-2 tbsp plant milk for extra creaminess (e.g. oat or soy)

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