Cashew cream and roasted veggies

My dad and I have always been big fans of cashews. Whenever there would be a jar of mixed nuts in the house, my Dad would tell me not to pick out just the cashews. Sadly all he could do was tell….. sorry Dad. On a recent pinterest excursion, I came across a recipe for cashew cream. It looked awesome and it was only two ingredients (water and cashews). How could I say no?

I found the recipe for the cashew cream on on the blog “Chocolate Covered Katie”. If you haven’t checked out her blog, Id defiantly recommend it. She pretty much a dessert genius!


Savory cashew cream

Cashew Cream ( Full recipe makes about 1 1/2 cups, but I only used half the the cashew cream. Save the rest for something else!)

4 sprigs of sage (minced)

4 cloves of garlic (minced)

Lemon juice from fresh lemon to taste

The vegetables I used were carrots, a small head of cabbage and one onion. I also tossed the vegetables with about a tablespoon of olive oil. Roast for 50-60 minutes at 400 degrees. Turn vegetables half way through cooking time and your done!


Needless to say the cashew sauce was a big hit with the boyfriend. He kept asking me what was in it, apparently not satisfied with my answer or not believing the simplicity of the recipe. What can I saw, simple is always better when it comes to food!


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