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