Happy Halloween, friends!
How was your weekend? We had a pretty low key pre-Halloween weekend, which was perfectly fine for me!
I whipped up a batch of this vegan cashew cream sauce to go with broccolini pasta on Saturday night. I first made it a few weeks ago, and Jeff was shocked that it was vegan–it tastes so much like the real thing!
As long as you remember to soak the cashews in advance, it only takes a few minutes to whip together in a high powered blender (I used my NutriBullet) or in a food processor too.
Vegan Cashew Cream Sauce
Makes about 1.5 cups
1 cup cashews, soaked for at least 2 hours
3/4 cup water
1 1/2 teaspoons lemon juice
1 clove garlic
1 teaspoon nutritional yeast
1/2 teaspoon Himalayan pink salt, or to taste
1/4 teaspoon black pepper, to taste
Rinse and drain cashews when ready to make sauce.
Combine all ingredients in a high powered blender or food processor and pulse on high until a thick sauce forms.
Serve with your favorite pasta dish, and enjoy!
Time: 5 minutes