cashew cream sauce

Delicious and easy cashew cream sauce with a kick of heat from jalapeño! This wonderful vegan cashew cream sauce is packed with flavor and healthy fats, and is perfect for pasta, grain bowls, tacos and even dipping.

Jalapeño Cashew Cream Sauce

raw cashews*

jalapeno,

garlic

lemon juice

salt

onion powder

back pepper

Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.

Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lemon juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Makes roughly 1 cup sauce. Serves 4.

This Roasted Garlic Cashew Cream Pasta is unbelievably creamy with delicious roasted garlic flavor that delivers in every single bite! Best part? It’s only 5 ingredients!

Roasted Garlic Cashew Cream Pasta

salted cashews

water

extra large garlic bulb

olive oil

salt and pepper

spinach (optional add in at the end)

Soak the cashews in a large bowl covering them with water for 2-3 hours prior to cooking time. Once they are done soaking, rinse them thoroughly and drain the water they are soaking in. Set aside.&nbsp;

While the cashews are soaking, preheat your oven to 400 degrees. Cut the top off the garlic head - exposing each clove inside and ripping off as much white "garlic skin" as possible. Place on aluminum foil. Drizzle with olive oil and salt and pepper. Wrap the garlic in the aluminum foil and roast for 40-45 minutes.&nbsp;

Once the garlic is done, unwrap and let it cool. Once cooled, squeeze from the bottom of the garlic bulb, and each little clove should pop out! Place the roasted garlic cloves, cashews and 1.5 cups of water in a high powered blender.&nbsp;

Place the roasted garlic cloves, cashews and 1.5 cups of water in a high powered blender. Blend until extra smooth and extra creamy! Set aside for now.&nbsp;

Cook your pasta shells according to your box directions - or until al dente. Drain your noodles once they are done. To the pot that your noodles were cooking, add in your cashew sauce. Let it warm on simmer/low heat. Add your noodles back into the pot and mix together when you're ready to consume! Season with salt and pepper to taste!&nbsp;

Optional: Add fresh spinach to the pasta when warm - it will wilt quickly!&nbsp;

Top 2 cashew cream sauce recipes from across the web

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Top Tags

Jalapeño Cashew Cream Sauce

Roasted Garlic Cashew Cream Pasta

Top 2 cashew cream sauce recipes from across the web

The most viewed cashew cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jalapeño Cashew Cream Sauce

Roasted Garlic Cashew Cream Pasta

The most viewed cashew cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine