Healthy Hidden Veggie Cashew Crema Sauce (dairy-free)
Introducing the very best Hidden Veggie Cashew Crema Sauce. It’s made in a blender, dairy-free, and packed with nutrients. Made with cashews, nutritional yeast, and a blend of hidden vegetables like sweet potatoes, this recipe is not only creamy and delicious but also vegan and gluten-free. Whether you are looking to elevate your salads, tacos, or roasted veggies, this recipe is a must-try for anyone seeking a nutritious and tasty sauce.
Spotlight on This Vegan Cheese Sauce
There are several reasons why this Healthy Hidden Veggie Cashew Crema Sauce is so good.
Perfect for a plant-based diet. This cashew cream sauce is suitable for those with lactose intolerance or dairy allergies.
The cashews provide a rich and creamy texture, which is further enhanced by the nutritional yeast that adds a cheesy flavor without the need for actual parmesan cheese.
It contains hidden vegetables. Are you looking to sneak in more veggies on your kid’s plates?
The recipe includes a blend of carrots and sweet potatoes packed with vitamins and minerals. By blending them into the sauce, they become almost undetectable, making it an excellent option for picky eaters or those who struggle to get enough vegetables into their diet.
This sauce is incredibly versatile and can be used in a variety of dishes. It pairs well with roasted vegetables, grilled chicken, or fish, and can even be used as a salad dressing.
The recipe can also be customized to suit individual preferences, such as adding more spices or adjusting the consistency to be thicker or thinner.
It is simple to make. A busy mom knows what making a recipe in a blender means. It honestly couldn’t be easier. Throw all of the ingredients into a high-powered blender and bam, you’ve got yourself an easy weeknight meal!
This vegan sauce is an excellent addition to any diet. It is healthy, versatile, and incredibly flavorful, making it a great option for anyone looking to add more nutrients and variety to their meals.
Plus, it’s easy to make and can be stored in the refrigerator for up to a week, making it a convenient option for meal prep.
Ways to Eat This Sauce
There are countless ways to use this Healthy Hidden Veggie Cashew Crema Sauce in your cooking. Here are just a few ideas:
As a dip: This sauce is perfect for dipping raw veggies, tortilla chips, or even pita bread. Its creamy texture and flavorful taste make it an excellent option for parties or snacking.
As a dressing: For best results, thin the sauce out with a little water or olive oil and use it as a salad dressing. It adds a delicious and healthy twist to any salad and is a great way to sneak in some extra veggies.
As a topping: Drizzle the sauce over roasted vegetables, this Vegan Sweet Potato Hash, or even over baked potatoes. It adds a delicious, creamy flavor and makes any dish feel more indulgent.
As a sauce: Use this sauce as a substitute for sour cream or mayonnaise in your favorite recipes. It works great as a topping for tacos, these pressure cooker black beans, or on a veggie burger.
As a spread: Spread this sauce on sandwiches or wraps for a tasty and healthy twist on your favorite lunchtime staples. It’s a great way to add some extra veggies to your diet while still enjoying the foods you love.
Overall, the possibilities are endless when it comes to using this Healthy Hidden Veggie Cashew Crema Sauce. Get creative and experiment with different ways to incorporate it into your cooking! Liven up your plant-based meals with this delicious homemade cashew cream.
The Ingredient List
Grab the full ingredients list below in the recipe card. Here is the simple breakdown below.
Soaked cashews: You’ll want to make sure they are soft. You can achieve this by soaking them in water overnight or in hot water for 2 hours.
Spices: This includes onion powder, smoked paprika, turmeric, cumin, red pepper flakes, salt, and black pepper.
Veggies: While this is definitely optional, add in roasted carrots and roasted sweet potato to not only thicken the sauce but to add flavor and nutrients.
Avocado oil: You’ll use this healthy oil to toss into your vegetables to roast.
Vegetable stock: You can also replace this with water, however, it is highly recommended to use broth for its unique flavor.
Nutritional yeast: This is quite simply one of the best vegan versions of cheese out there. Why you ask? That’s because nutritional yeast isn’t processed and it’s packed with nutrients, like amino acids.
Lime juice: This adds a great citrusy flavor to this cashew cream recipe. You could also use lemon juice if needed.
Garlic: There’s no such thing as a sauce without garlic, am I right? Make sure to use fresh garlic instead of powdered versions.
How to Make The Sauce
Step one: If your cashews are not soft, you will want to make sure to soak them first.
Simply place the cashews in a deep, glass bowl and add either hot or boiling water to the bowl until they are completely covered, for at least 2 hours. Or, place lukewarm water over the cashews, and place them in the fridge overnight.
Step two: Roast your vegetables.
Preheat your oven to 400 degrees. Place the sweet potato chunks and carrot chunks onto a lined cookie sheet. Drizzle with 2-3 tablespoons of avocado oil, salt, and pepper, and cook for about 35 minutes. Skip this step if you are not adding roasted vegetables.
Step three: Place all of the ingredients into a high-speed blender in this order: drained cashews, roasted vegetables, garlic clove, nutritional yeast, and spices. Blend until you have a very creamy sauce. Side note if you are not adding roasted vegetables, add a little bit less broth.
Eat immediately or store in an airtight container like a mason jar for up to a week.
Tips + Modifications
To speed up the softening process, soak the raw cashews in hot/boiling water for 2 hours.
You can leave the roasted vegetables (carrots and sweet potato chunks) out of this recipe but you might need less broth.
Optional: Add in 1 deseeded jalapeno to kick up the heat.
If you are looking for a thinner sauce, add additional vegetable broth.
Enjoy This Sauce With These Tasty Recipes
Pressure Cooker Spiced Black Beans
Plant-Based Sweet Potato Bowls
Healthy Hidden Veggie Cashew Crema Sauce (dairy-free)
Equipment
- 1 lined, sheet pan
- 1 small, deep glass bowl
- 1 high speed blender
Ingredients
- 2-3 tablespoons avocado oil *For the roasted potato chunks and carrots
- ¼ cup peeled, cubed sweet potato chunks
- 1 medium carrot, peeled and roughly chopped
- ¾ cup soft cashews *soaked overnight in water
- ¼ cup nutritional yeast
- 1 cup vegetable stock *water can work, also
- Juice from 1/2 a lime
- 1 garlic clove, roughly chopped
- ½ teaspoon of the following spices: onion powder, smoked paprika, turmeric, cumin, salt
- ¼ teaspoon black pepper
- pinch of red pepper flakes
Instructions
- If your cashews are not soft, you will want to make sure to soak them first. Simply place the cashews in a deep, glass bowl and add either hot or boiling water to the bowl until they are completely covered, for at least 2 hours. Or, place lukewarm water over the cashews, and place them in the fridge overnight.
- Roast your vegetables. Preheat your oven to 400 degrees. Place the sweet potato chunks and carrot chunks onto a lined cookie sheet. Drizzle with 2-3 tablespoons of avocado oil, salt, and pepper, and cook for about 35 minutes. Skip this step if you are not adding roasted vegetables.
- Place all of the ingredients into a high-speed blender in this order: drained cashews, roasted vegetables, garlic clove, nutritional yeast, and spices. Blend until you have a very creamy sauce. Side note if you are not adding roasted vegetables, add a little bit less broth.
- Eat immediately or store in an airtight container like a mason jar for up to a week.
Notes
Nutrition
Enjoy!
XOXO
Michelle