Vegan Cajun Cream Sauce
A "Dump & Blend" Recipe
This is a simple but decadent tasting sauce that is dairy free and one you can easily Make-Ahead. You can even double or triple it and freeze it for another day. You basically dump the ingredients in a blender, cook it for a few mins, and serve!
Because I'm flexitarian I serve this over roasted spaghetti squash with chicken andouille sausage and edamame, garnished with Italian parsley. But you can mix this with pasta and some fresh tomatoes, your fave meat-less "chicken", or as a sauce over meatless meatballs. use it slathered on bread for your fave sandwich, or drizzled over sauteed veggies!
Vegan Cajun Cream Sauce
serves 2-3 people
Ingredients:
2/3 cup (100g) raw cashews
1 tsp salt free Cajun seasoning
1/2 tsp smoked paprika
1 large or 2 small garlic cloves
1 1/4 tsp nutritional yeast
1/2 cup (4 oz) vegetable broth (1/2 tsp Better Than Boullion + 1/2 cup water)
1/2 cup (4 oz) unsweetened plant based milk
1/4- 1/2 tsp salt (depending on the saltiness of your broth)
Method:
Combine all the ingredients except for salt in your blender (or using an immersion blender) and blend until smooth.
Pour the sauce into a sauce pan and cook a few mins over med-low heat, just to cook out the raw garlic.*
Taste it and season with salt according to how salty your broth is.
*If you after cooking it the sauce thickens too much, add in more milk 1 tbsp at a time until you get the thickness or thinness you like.
Learn More about Better Than Bouillon, A Pantry Staple!
