Cashew Cream Sauce with Mushroom Ricotta Ravioli

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I share my Cashew Cream Sauce recipe and it is the perfect sauce for the vegan mushroom ravioli that I stumbled upon in the grocery store. So delicious!

Lately, I have had a few of you ask me to share more of the things that I eat.

If you have been following me here for awhile then you may already know that I transitioned into becoming vegan last year...Whoa! I still cannot believe that it has been a year already...that time certainly flew by super fast. Anyway, you may see non-vegan recipes here and that is because I still cook and prepare meals for my family that is not vegan. And yes I still cook meat products for them, but I will share with you that I noticed that it has become much easier to prepare a vegan and non-vegan meal at the same time by making few adjustments here and there.

I have also noticed that my family consumes way more vegetables and my meat grocery bill has decreased significantly. I can usually get 2 meals from 1 pound of meat and that includes having leftovers. I've also been able to incorporate more meatless meals into my mealtime rotation...' Why Hello Meatless Mondays!' Do I miss meat? Not really...the only time that I even notice that it is an issue is when I go out to dinner or have meals at a friend's house and I have to make changes so that I can dine out or share a meal with them.

My hope in sharing more of my meals is that it will change your perception of what vegans actually eat. I am still surprised at the looks that I get when people see me eating more than salads. So with that being said, I will gladly share more of 'What I Ate' with you.

I have become a huge fan of Kite Hill yogurt (not sponsored), which I buy from Whole Foods. This yogurt is made with almond milk, has few ingredients, and is so rich and creamy. To me, it has the texture of custard. So when I came across their ravioli options, I had to give them a try and since I didn't want to top it with a tomato-based pasta sauce I decided a cashew cream sauce would pair perfectly with it.

This meal was so delicious and filling and I would certainly buy this again as a quick dinner option.

And yes I did have a big salad mainly made up of greens with this meal.

Cashew Cream Sauce

I share my Cashew Cream Sauce recipe and it is the perfect sauce for the vegan mushroom ravioli that I stumbled upon in the grocery store. So delicious!

5 from 2 votes

Print Rate

Course: Sauce

Cuisine: American

Keyword: cashew cream sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

Calories: 180kcal

Author: LaKita Anderson

Ingredients

• 1 cup raw cashews
• ⅔ cup water
• 1 clove garlic, minced
• 1 teaspoon salt
• ½ teaspoon nutritional yeast
• Kite Hill mushroom ricotta ravioli

Instructions

• Soak cashews overnight or for at least 2 hours, drain, and rinse. If you have a Vitamix or Blendtec blender, then you can skip this part.
• Pour the cashews into the blender or food processor along with the water, garlic, salt, nutritional yeast, and blend or process until smooth. For a thinner sauce add more water and for a thicker sauce add more cashews.
• Warm the sauce on low in a small saucepan on the stovetop.
• Cook the ravioli according to the package instructions. Serve the ravioli and sauce together with your favorite side salad and beverage.

Nutrition

Calories: 180kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 587mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg

DID YOU MAKE THIS RECIPE?Tag @simplylakita on Instagram and hashtag it #simplylakita!

Got any comments, questions, or other ideas for this Cashew Cream Sauce? Share them in the comments below!