Garlic and Sage Cashew Cream Sauce
A rich and creamy sauce made with cashews, garlic, and sage. Perfect for drizzling over pasta or paired with Pumpkin Spinach Ravioli!
Equipment
- Small-size saucepan
Ingredients
- ¼ cup 56 g nondairy butter
- ½ cup 120 ml unsweetened soy or other non-dairy milk
- ½ teaspoon garlic powder or 1 clove garlic minced
- ½ teaspoon ground sage
- ¼ cup 28 g ground cashews
- 1 tablespoon 8 g all-purpose flour
- Salt and pepper to taste
Instructions
- In a small saucepan, combine the butter, milk, garlic, and sage.
- Heat over medium-low heat until completely melted, mixed, and beginning to bubble.
- Add the cashews and flour, stirring vigorously.
- Remove from heat and add salt and pepper to taste.
- Serve warm over pasta.
Notes & Wine Advice
Serving Tip:
This creamy sauce pairs wonderfully with ravioli, pasta, or roasted vegetables for a rich, savory meal.
Wine Advice:
Pair with a light, crisp white wine like Pinot Grigio to complement the creamy richness of the sauce.
Nutrition values
Calories: 150 kcal | koolhydraten: 9 g | Eiwitten: 3 g | Vet: 12 g | Suiker: 1 g