My favorite discovery in searching for non-dairy options is definitely the cashew cream. It has such a yummy, nutty flavor that I can't seem to get enough of! I made a batch of cashew cream last night to make my
banana "cream" pie dessert- sooo good!! So I used the leftover cashew cream to make a sauce to go over noodles. This was the best noodle sauce I've made with it, and my husband really liked it as well! Cael has yet to eat a sauce (however I'm not sure if it was the just the noodles or the sauce as he didn't like the noodles at all tonight)- although he does devour the banana "cream" pie. I dipped some leftover french bread in this tomato basil sauce to test my experiment. I found two great uses in one. Make it thick for a dip/spread and make it thinner for a noodle sauce. Soo YUMMY!!
Ingredients
1/2 c. thick cashew cream
1/3 c. sun dried tomatoes
4 tsp. basil
1 tsp. crushed garlic
3 pinches salt
Combine all ingredients into a blender. Blend on high until smooth. Add water until desired consistency is reached. We made noodles and chopped up chicken and covered it with this sauce. ENJOY!!
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