| Prep Time | 5 minutes |
| Servings |
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- 1 cup pre-soaked cashews substitute tofu or white beans for half the cashews to cut calories or cost
- 1 cups water
- 1/2 cup yeast flakes
- 2 cloves garlic substitute 1 tbsp. garlic powder
- 1 tsp. each basil, oregano, thyme, (or 1 Tbsp. Italian seasoning)
- 1 tsp. ground mustard powder
- 1 tsp. sea salt more if needed
- 1/2 tsp. black pepper
Ingredients
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- Mix in high-speed blender. Taste. If it's bland for your pallet, add more yeast flakes or another tsp. of ground mustard. Maybe more salt.
- Add cashew cream sauce to steamed veggies, pasta, bread or soup. My favorite treat is to use as a white cream sauce on pizza or as an alfredo sauce over spaghetti squash.
Read How and why to pre-soak your cashews . . . But, if you don't have time to soak, you can skip it. It doesn't noticeably affect the flavor. It's just better for you.
This recipe has evolved many times over, and there are lots of options and alternatives. Check out:
Dairy Free Alfredo Sauce
Lasagna Alfredo
Dairy Free Cream Cheese for Sauces, Dressings and Dips
Vegan Mozzarella Cheese
Authentic Italian Cream Sauce
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
