White Wine Cashew Cream Sauce

By Jon Doe

EAT WITH CLARITY

Easy, rich, creamy, but dairy free, this is a white wine cashew cream sauce you don’t want to miss! Plus, it only takes about 20 minutes to make and is loved by all types of eaters.

INSTRUCTIONS

01

Soak cashews in boiling water for 30 minutes, then drain and rinse. Cook pasta according to package instructions.

INSTRUCTIONS

02

In a pot, melt butter or olive oil for breadcrumbs, then add breadcrumbs and parmesan, cook until golden brown and crispy. Set aside.

INSTRUCTIONS

03

Sauté garlic and diced shallot in olive oil or butter until browned. Add white wine and simmer until reduced by half.

INSTRUCTIONS

04

Transfer to a blender with cashews, water, and remaining ingredients, blend until smooth. Adjust flavors as needed.

INSTRUCTIONS

05

Combine with cooked pasta and breadcrumbs, and optionally add arugula tossed with olive oil, salt, and red pepper flakes.

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White Wine Cashew Cream Sauce

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