Friday, September 17, 2010

Squash Ravioli in a Cashew Cream Sauce

Well, since the DH was having left overs I thought it would be the perfect opportunity to make a vegan cream sauce! The whole meal didn't end up being vegan however as the little ravioli's I had purchased had Parmesan in them (bummer).

The dinner however was a HUGE success!

Cashew Garlic Cream Sauce (vegan)
1/2 cup raw unsalted cashews
1 cup (or a little over) boiling water
1 squirt lemon juice
2 TBS nutritional yeast (optional)
salt (to taste if you need any)
2 cloves of garlic (or more to taste)

Cook the Raviolis, take the 1 cup of boiling water out of the same pot, add the removed water to a blender along with the nuts, nutritional yeast (if using), garlic and lemon juice. Blend until smooth. Serve over raviolis and enjoy the amazingly delicious combo!

You could of course add steamed veggies but I wanted to savor the delicious squash flavor of the ravioli.

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