Cashew Cream Sauce

This is a cashew based coconut milk and parmesan cheese cream sauce. This sauce is creamy goodness on a plate. This cream sauce is a play on a classic Alfredo sauce and swaps out some of the dairy for coconut milk and a base of cashews.

This is a perfect sauce to top zucchini noodles or any other spiralized vegetable noodle (think sweet potato, butternut squash or root vegetables). It can also be used as a sauce for a beef roast or baked chicken.

Ingredients

1 cup raw cashews, sprouted

2 garlic cloves, whole

1/2 cup coconut milk

2 cups water

1 tablespoon lemon juice

1 cup parmesan cheese (can omit for a dairy free option. In this case, reduce water from 2 cups to 1 cup)

Directions

• Soak the cashews in water for 1 hour up to 24 hours. The water needs to cover the cashews. You can also sprout the cashews for 24 hours by adding 1 tablespoon of kefir water or kombucha to the water
• Drain the soaked cashews and add to a blender. Add the garlic cloves, coconut milk, water and lemon juice and blend on high until everything is blended together and is a smooth sauce
• Pour the cashew sauce into a medium sauce pan and turn on medium heat. Add the parmesan cheese and stir until the cheese is melted and is combined into the sauce
• Serve on zucchini noodles and other vegetable noodle. It is also a great sauce for a pot roast or baked chicken

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