Made with only five ingredients, this dairy-free Sage Cream Sauce is lusciously thick and creamy and pairs beautifully with everything from pasta to salmon.
Ingredients
- ¾ cup raw cashews
- Water to quick-soak the cashews in
- Zest of 1 lemon + juice of ½ lemon
- 2 tbsp olive oil
- 3 cloves garlic
- 1 ½ cup almond/coconut milk at room temperature or warmed for about a minute in a microwave.
- 5 fresh sage leaves
- Salt and pepper to taste
To serve
- 1 package Sprouts Organic Butternut Squash Panzotti
Instructions
- First off, quick soak the cashews by adding the cashews to a large pan and adding enough water to it to cover up the cashews.
- Add the juice of ½ a lemon to the water.
- Cover the pan and place over high heat/flame and bring to a boil. Turn flame down just a bit and let simmer covered for 20 minutes.
- While cashews are soaking, peel and chop the garlic and chop up the sage leaves.
- Then, using another pan, prepare Sprouts Organic Butternut Squash Panzotti according to package directions (making sure to stir panzotti as it boils). Drain and set
aside when ready. - When the cashews have soaked in simmering water for 20 minutes, drain them and discard the water. Add the cashews to a blender.
- Using the same pan that the cashews were simmer-soaked in, add the oil to it and add in the lemon zest and the garlic. Let saute over medium flame/heat for 2-3 minutes, stirring often until garlic and lemon zest are golden brown. Add sauteed garlic and lemon zest to the blender with the cashews.
- Add in the almond/coconut milk and blend on high until smooth.
- If the sage cream sauce is too thin, add it back to the pan that was used to saute the
garlic and place the sage cream sauce over medium / low heat/flame. Stir often and remove from the heat when the sauce is the consistency you desire. I took it off the stove after 2 minutes. - Add most of the chopped sage to the sauce, saving some to use as garnish.
- Season sauce well with salt and pepper.
- Pour sauce over Sprouts Organic Butternut Squash Panzotti, garnish with any leftover
chopped sage leaves and enjoy.
Notes
*If the sauce is too thick for you, then you can thin it further by adding in another ¼ cup of almond milk. However, if you would like to thicken this up a tad bit more like I did, you can return this sauce to the saucepan the garlic was sauteed in and let it simmer over a low heat setting for a minute or two, or until it is as thick as you would like it. Do keep in mind that this sauce does thicken up ever so slightly as it cools.
Nutrition
Serving: 1g | Calories: 145kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Sodium: 68mg | Fiber: 2g | Sugar: 6g
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