Cashew Sage ‘Cream’ Sauce

December 18, 2013 § Leave a comment


Spaghetti squash is one of my favorite foods. It’s so light and delicious, and it’s the perfect healthy noodle replacement for those of us who are gluten-free. However, because I also cannot eat tomatoes the traditional spaghetti and marinara sauce meal is out of the question, so I was a little at a loss for what to top my spaghetti squash noodles with.


Then I whipped up this creamy sauce that pairs surprisingly perfectly with the lovely squash (surprisingly because I literally just threw ingredients in the blender and hoped for the best).

It’s super rich and creamy, but not heavy like most cream-based sauces, and it’s nice and sweet as well as savory. It would probably be equally delicious on any noodles you want to pair it with.


Cashew Sage ‘Cream’ Sauce

makes about 4 cups


1 1/2 cup soaked cashews

1/2 cup almond milk

3/4 Tbs olive oil

1 leek, sliced

1 medium apple (I used Pink Lady), chopped

1/2 cup white button mushrooms, chopped

3 fresh sage leaves

6 Tbs almond milk


1. Blend cashews and 1/2 cup of almond milk until smooth.

2. Heat olive oil in a skillet over medium heat. Add the leeks and saute for about two minutes.

3. Add the apples and mushrooms to the pan and saute for about ten minutes, or until tender.

4. Mix the cashew cream and the sage leaves into the pan and cook until the sage is fragrant.

5. Pour the contents of the pan back into the blender and blend with 6 Tbs almond milk until creamy.

6. Serve on top of roasted spaghetti squash noodles or noodles of choice.


I am sharing this post with Wellness Weekend.


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