Vegan Creamy Vegetable Sauce
Indulge in the luxurious, plant-powered goodness of this **Vegan Creamy Vegetable Sauce**—a dairy-free delight that’s as wholesome as it is flavorful. Crafted with nutrient-packed ingredients like soaked cashews, fresh broccoli, red bell pepper, and carrots, this sauce is blended to velvety perfection with almond milk and a generous dash of nutritional yeast. Brightened with lemon juice and aromatic herbs like thyme and basil, it’s a versatile, creamy dream perfect for jazzing up pasta, rice, or roasted vegetables. Ready in just 40 minutes, this recipe is not only quick and easy but also perfect for anyone seeking a nutritious, comforting, and vegan-friendly twist on a classic sauce. Whether you’re meal prepping or whipping up a weeknight dinner, this gluten-free option will satisfy all your creamy cravings—guilt-free!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 cup broccoli florets, chopped
- 2 cups unsweetened almond milk
- 1 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by soaking the raw cashews in hot water for at least 20 minutes to soften. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes until the onion is translucent.
Add the diced red bell pepper, carrot, and broccoli florets to the skillet. Continue to cook for about 5-6 minutes until the vegetables are tender.
Transfer the cooked vegetables to a blender. Add the drained cashews, unsweetened almond milk, nutritional yeast, lemon juice, dried thyme, dried basil, salt, and black pepper.
Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides of the blender as needed.
Pour the sauce back into the skillet and heat over low heat, stirring occasionally, until warmed through and lightly thickened.
Taste and adjust seasoning if necessary. If you prefer a thinner sauce, add more almond milk until desired consistency is reached.
Serve the vegan creamy vegetable sauce over your favorite pasta, rice, or roasted vegetables, and enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 6.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 305 mg | 23% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
