Dairy-Free Cream Sauce
Remember me?! I’m back! Thank for your patience friends and I’m ready to bring you some dairy free cream sauce. Wow, re-doing a website is some major WORK and there is still a ton to get finished. While I never stopped cooking, I did take a break from posting. I wanted to make sure my website construction was looking a little better before I invited people to come visit my page! I still have a lot to finalize, however, I do hope you enjoy some of the improvements. There are some major changes to my website that I am super excited about. There’s a lot of formatting adjustments that you (and I!) can’t see but I do hope it’ll make a difference.
I also have a new domain name (if you haven’t noticed 🙂 ) which is now wbhnutritionco.com
The search bar in the right-hand corner of my site will make my recipes and blog posts easier to find. I will eventually have them formatted in a grid style as well so you don’t have to scroll through to find what you are looking for.
If you are someone who understands how to code and build websites…hats off! This stuff is HARD and a totally foreign language to me.
I am excited to share a dish that I whipped up a while ago and given my “construction” am only posting now. We all know my love affair with Cappello’s products…gluten and grain-free YES PLEASE.
If you eat Paleo as I do, sometimes vegetables and meat just aren’t cutting it..and we need some more substance…like their fettuccine! Sometimes you miss the indlugences of dairy without the side effects-bring in my dairy free cream sauce made from cashews! Note: in this sauce, I give the option to use goat cheese for a creamier texture. While I find I tolerate goat cheese (as well as others with dairy issues) this sauce is not entirely dairy free with the goat cheese. Omit goat cheese if desired!
I made a “creamy” sauce for this pasta dish as well. I have a new love affair with cashews. These nuts are the magical ingredient in my sauce. Do be sure to soak the nuts before cooking this recipe. Not only will the nuts be easier to blend, but soaking the nuts strips them of the phytic acid. This helps you absorb the nuts properly in your digestive tract. Simply place the nuts in a bowl, and cover with water. I usually do this first thing in the morning so that by the time I am home from work the nuts are ready to go after about eight hours. Strain the nuts when you are ready to cook. They will expand and appear soft.
This dairy free cream sauce is super versatile. You can add it to noodles, top of steamed broccoli, or in your favorite casserole. The sauce is vegetarian and vegan-friendly (if you do not add the goat cheese for vegans).
I find it is easiest to cook broccoli for this dish by adding the vegetable to boiling water for 7-10 minutes. Strain, and set aside. If you are cooking a sausage like I did, slow and steady over the stove is the way to go. Place the sausage in a pan, put on low heat, flipping often. Sausages should cook in 10-12 minutes.
Please see below for my latest recipe, and do enjoy. I am happy to be back blogging and sharing my healing recipes.
Dairy Free Cream Sauce
¾ cup of cashews (for best results, soaked up to 8 hours)
2 garlic cloves
¼ cup of diced yellow onion
8 oz. of coconut cream (about half a can)
1 tbsp. of coconut flour
¼ tsp. of salt
¼ tsp. of pepper
1 tbsp. of grass-fed butter or ghee
2 oz. of goat cheese (optional if dairy free, often however, those with dairy issues can tolerate goat cheese better)
1 head of broccoli
2 large, mild Italian sausages
1 box of Cappello’s Fettuccine
For the sauce: (yields 2 cups of sauce suitable for one box of Cappello’s Fettuccine)
- Place cashews in a medium-size bowl. Cover cashews entirely in water and soak for 4-8 hours. After soaking, strain cashews. Spread cashews out over a dishcloth, letting them dry.
- Dice the onion and peel the garlic.
- In a high-speed blender or food processor, add coconut cream.
- Place cashews, diced onion, garlic, coconut flour, salt, and pepper into the blender with the coconut cream.
- Blend for about 30 seconds, or until well combined.
- In a small pot, melt butter or ghee. Once melted, add mixture from the blender.
- Stir sauce for about 1 minute, and then add goat cheese. Break the cheese apart if necessary. Mix occasionally until well combined.
- Heat the sauce for a total of 5 minutes.
For the remainder of the dish:
- Boil a medium sized pot of water.
- While the water boils, cut the broccoli into small florets. Add the broccoli to the boiling water. Cook for 4-5 minutes.
- Strain and set aside.
- In a medium-sized skillet, heat the two sausages on low. Cook each side for 5 minutes. The sausages will firm up when complete. Cut into small circular pieces and set aside.
- Add Cappello’s Fettuccine to a medium-sized pot of boiling water, and cook according to instructions.
- Once the fettuccine is strained, place it back the same pot. Add broccoli, sausage, and white sauce. Mix until well combined.
- Enjoy! Makes 5+ servings, about 2.5 cups