Vegetables in a Creamy Guilt Free Sauce
Indulge in a bowl of comfort with "Vegetables in a Creamy Guilt-Free Sauce," a nourishing and delicious recipe that's as wholesome as it is satisfying. Featuring a velvety plant-based cashew sauce blended with almond milk, vegetable broth, and nutrient-packed nutritional yeast, this dairy-free dish transforms simple sautéed vegetables like carrots, broccoli, zucchini, red bell pepper, and fresh spinach into a vibrant medley of flavors. The sauce is rich yet light, making it a perfect guilt-free indulgence for vegan and health-conscious eaters alike. Ready in just 40 minutes, this recipe is ideal for busy weeknights and pairs beautifully with rice, quinoa, or pasta for a well-rounded meal. Whether you're craving creamy comfort or looking to boost your veggie intake, this easy-to-make dish is sure to become a household favorite!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup (raw, soaked for 4 hours or boiled for 10 minutes) Cashews
- 1 cup Vegetable broth
- 1 cup Almond milk (unsweetened)
- 3 tablespoons Nutritional yeast
- 2 cloves (minced) Garlic
- 2 tablespoons (freshly squeezed) Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 medium (peeled and sliced into thin rounds) Carrots
- 2 cups (cut into small florets) Broccoli
- 1 medium (sliced into half-moons) Zucchini
- 1 medium (sliced into strips) Red bell pepper
- 2 cups (fresh) Spinach
Instructions
If you haven’t already, soak the raw cashews in water for 4 hours (or boil them for 10 minutes if short on time). Drain and set aside.
In a high-speed blender, combine the soaked cashews, vegetable broth, almond milk, nutritional yeast, minced garlic, lemon juice, salt, and black pepper. Blend until creamy and smooth. Adjust seasoning as needed and set the sauce aside.
In a large skillet or wok, heat the olive oil over medium heat.
Add the sliced carrots and sauté for 3-4 minutes until they begin to soften.
Add the broccoli florets, zucchini slices, and red bell pepper strips to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Lower the heat and pour the creamy cashew sauce into the skillet. Stir well to coat all the vegetables in the sauce.
Add the fresh spinach to the skillet and cook for 1-2 more minutes, until the spinach wilts.
Taste and adjust seasoning if needed. Serve immediately on its own or over rice, quinoa, or your favorite pasta.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.7 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 227 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1057 mg | 22% | |
*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.
