Creamy Cashew “Mac” Sauce!
Lots of deliciousness in a creamy, dairy-free sauce! Great for those rainy days when you need a soul-comforting “Mac N Cheeze”.
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Bring to a boil a few cups of water in a saucepan.
  2. Put large chunks of onions and carrots into the water and being to boil. Simmer until carrots are tender.
  3. Drain and put in your food processor or blender with all the remaining ingredients.Blend on high until smooth and creamy. Add salt and/or pepper to taste.
  4. To serve, pour over cooked pasta of your choice and distribute the sauce. (If you plan to use this for a baked pasta dish, make sure it is thinned out with some water or non-nut based milk, as I have found that the nut milk solidifies a little while baking, making for a drier result. It is still tasty and my husband actually prefers it drier.)
  5. At this point, feel free to throw in some steamed peas or steamed chopped carrots. Put in an oven-proof bowl, sprinkle with a mix of Panko crumbs and vegan Parm. Put under the broiler to crisp up and brown a little. Serve with freshly steamed broccoli and a slice of tomato! I also enjoy sprinkling on some fried onion crisps!
  6. This would also be great poured over a baked potato, or a plate of roasted broccoli and cauliflower. Enjoy!
Recipe Notes

Don’t forget to try and make your plate as colourful as possible! Add a green salad on the side with your pasta, or try some Roasty Brussel Sprouts!
Update: This sauce freezes well! Just whirl it in the food processor to smooth it out again.