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CASHEW ROSÉ SAUCE

March 16, 2017

When dairy gets you down, turn to cashews to brighten your day!

 

This is what you come up with when you're tired and normal thoughts don't come to fruition. I made this recipe up because I have a dairy intolerance and I get the trots when I indulge in it.  The recipe is amazing - I'd trade dairy and the trots any day for this. Its quick and easy too which is a bonus. Enjoy! (sorry about the trots referral...)

 

 

INGREDIENTS

 

  • 1 cup raw unsalted cashews

  • 1/4 cup water

  • 1/4 cup nutritional yeast (its what makes it taste cheesy, if you don't have it then don't worry)

  • 1 clove garlic

  • 1 cup tomato/pasta sauce (more or less to your liking)

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil

  • s+p to taste

  • sprinkle of red pepper flakes if you like a little heat

  • Pasta

 

METHOD

 

  1. Cook pasta according to directions on the package. Drain and add pasta back to the pot.

  2. Combine cashews, water, yeast, garlic and s+p to a food processor and blend until a paste is formed. If you want this to be creamier, I suggest soaking the cashews over night.

  3. Add cashew paste to cooked pasta, add the tomato sauce and stir to combine.

  4. Add spices and adjust with s+p.

  5. Cook on medium/low until warmed through.

  6. Serves 2 large portions.

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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