Cashew Cream Sauce
A rich, creamy, and flavorful sauce perfect for drizzling over pasta—especially delicious with Pumpkin Spinach Ravioli!
Equipment
- Measuring cups, Measuring spoons, Saucepan, Whisk
Ingrediënten
- ¼ cup 56 g nondairy butter
- ½ cup 120 ml unsweetened soy or other non-dairy milk
- ¼ cup 28 g ground cashews
- 1 tablespoon 8 g all-purpose flour
- ½ teaspoon garlic powder or 1 clove garlic minced
- ½ teaspoon ground sage
- Salt and pepper to taste
Instructies
- In a small saucepan, combine the butter, milk, garlic, and sage.
- Heat over medium-low heat until the butter melts and the mixture begins to bubble.
- Add the ground cashews and flour.
- Stir vigorously until the sauce thickens, then remove from heat.
- Add salt and pepper to taste.
- Serve warm over pasta.
Notes / Tips / Wine Advice:
Serving Tip:
Serve over ravioli, gnocchi, or roasted vegetables for a cozy autumn meal.
Wine Advice:
Pair with a Chardonnay for a smooth, buttery complement to the rich cashew sauce.
Nutritional Information
Calories: 140 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 12 g | Fiber: 1 g | Sugar: 0 g | Salt: 0.2 g
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