A time-saving method of making this sauce – an alternative to 2 hours to soak and then pulverize the cashew nuts to form the base of the sauce and using Marmite (for all the Marmite haters out there – I don’t think you can taste it) instead of nutritional yeast
2 heaped tbsps cashew nut butter
2 tbsps plain flour (I use gf flour)
2 tsps of Marmite
750 ml Cashew milk – approx quantity – dependent on desired thickness of sauce
Put cashew butter and flour in to pan and on to a medium heat – stir into a thick paste. Stir in the cashew milk – a little at a time. Add the Marmite. Continue to stir and add milk until desired thickness is achieved. Allow the sauce to simmer but not boil.
2 thoughts on “Creamy cashew nut sauce”
Really interesting Jo – what would you use this sauce for?
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I used it for a macaroni and pan-fried courgette, leek and pea dish. Perfect with any pasta dish when I want to make a vegan swap for a cheese sauce.