Cashew Cream Sauce
 
 
A Cashew and Parmesan cheese based pasta sauce that's perfect for zucchini noodles or to top on chicken or steak. This is a versatile sauce. (You can omit the parmesan cheese for a dairy free option and it will be a thinner sauce)
Author:
Recipe type: Sauce
Ingredients
  • 1 cup raw cashews, sprouted
  • 2 garlic cloves, whole
  • ½ cup coconut milk
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1 cup parmesan cheese (preferably grass-fed)
Instructions
  1. 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
  2. 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
  3. 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
  4. Serve on zucchini noodles and other vegetable noodle. It is also a great sauce for a pot roast or baked chicken
Recipe by Meghan Birt at https://meghanbirt.com/2015/05/cashew-cream-sauce/