Beans and cashews are better than cream and Parmesan!
Okay, I’m totally lying, nothing beats the real deal, but when you and dairy aren’t getting along, you got to find a side piece. Ya know! Not the real deal, but it will make do 😂.
I eat mostly plant based, with very minimal dairy, so this sauce has come in handy when I need something creamy. You can add chiles and use it as an enchilada sauce, add some red hot peppers and fresh basil and it makes a great base for pizza. The optional are endless. Tell me what you made with it.
When you are needing a non dairy cream sauce, this is a great place to start. The sauce comes together quickly and is great on it's own, or you can add additional ingredients to change it up. Think a can of hatch chiles and grab the bag of chips.
1 can butter beans, drained and rinsed
1/4 medium onion
2 cloves garlic
1 serrano pepper, vein, and seeds removed
1 cup raw cashews
1 bouillon cube
2 cups filtered water
2 tablespoons nutritional yeast
1/2 teaspoon ground mustard
1 teaspoon salt
Add the drained butter beans, onion, garlic ,serrano pepper, raw cashews, bouillon cube, and filtered water to a medium-sized pot. Bring water to a boil, and lower it to a simmer. Place lid on the pot and let cook for 20 minutes.
From the pot, remove the onion and jalapeños, discard. Place all remaining ingredients into a blender with the nutritional yeast, ground mustard, and salt. Blend until completely smooth. You may need to add additional water, 1/4 cup at a time, until smooth "creamy” consistency has been achieved.
You can use this sauce for various dishes or pour it over veggies or pasta for a quick and delicious healthy meal.
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