The Pioneer Woman Tasty Kitchen
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Creamy Cashew Garlicky Sage Sauce

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Level: Easy

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Description

Cashews make for an incredible base to cream sauces. Whether the sauce is savory or sweet, they can actually be good for you. Packed with protein and good fats to keep you healthy, pour your cashew cream sauce on veggies or tofu, pastas or rice. Try it any which way and play with herbs and spices. But for this easy recipe, I recommend that you go savory with fresh garlic and sage!

Ingredients

  • 1 cup Raw Cashews (soaked, Covered In Water, For At Least 3 Hours Or Overnight), Drained
  • 1 Tablespoon Vegan Butter Or Olive Oil
  • 2 cloves Garlic, Minced
  • 15  Medium To Large Fresh Sage Leaves, Minced
  • 1 cup Water
  • 2 Tablespoons Nutritional Yeast
  • 1 cube Vegan Bouillon Cube
  • Salt And Pepper, to taste

Preparation

Saute garlic in olive oil or butter over medium heat for about a minute. Then add in sage. Continue heating and stirring until sage is well coated with the garlic. Then remove from heat and set aside.

Into the bowl of a blender, add the soaked and drained cashews and 3/4 cups water. Add the nutritional yeast and bouillon cube as well. Pulse several times, then put it on high speed and puree the mixture. If the sauce is thick enough, don’t add any more water but if you want it thinner, add in the remaining water 1 tablespoon at a time until it’s the right thickness. Then add in the sauteed garlic and sage. Blend again. Taste and season with salt and pepper to taste.

Pour over veggies, pasta, rice or meat substitute and enjoy!

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