Cashew Cream Sauce

Calling all vegans! This Alfredo-like sauce uses soaked nuts in place of all the cheese. Opt for vegetable broth and it will be completely dairy-free and meat-free.

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  • Makes: 6 servings
  • Makes: 6 cups
  • Prep: 30 mins
  • Stand: 2 hrs
  • Total Time: 2 hrs 30 mins

Cashew Cream Sauce

Directions

  1. In a bowl combine 1 cup raw cashews and 2 cups water. Let stand, covered, 2 hours; drain well.
  2. In a food processor process cashews and 1 cup of the chicken broth until smooth and creamy. Stir in an remaining 1/2 cup broth. Heat 1 Tbsp. olive oil in a skillet over medium heat. Add shallot; cook and stir 3 minutes. Add garlic and fresh thyme; cook 1 minute. Add white wine; stir to scrape up any browned bits. Stir in cashew mixture, salt, and black pepper. Bring to boiling; reduce heat. Simmer 1 minute until thickened. Add pasta cooking liquid to sauce to reach desired consistency.

From the Test Kitchen

Prepare sauce through step 2 (do not cook pasta). Cover and chill sauce up to 5 days. To serve, cook pasta as above. Heat sauce in a medium saucepan. Add to drained pasta and add enough pasta cooking water until desired consistency.

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Nutrition Facts (Cashew Cream Sauce)

  • Per serving:
  • 276 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 336 mg sodium ,
  • 48 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 9 g pro.
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