How to Make Cashew Cream & An Easy Weeknight Pasta Sauce Recipe

More and more of us are cutting back on dairy, but we still want to make delicious healthy meals full of flavor. If you are new to researching the benefits of lowering dairy in your diet you might want to read this article by Dr. Mark Hyman on The Huffington Post:

Dairy: 6 Reasons You Should Avoid It at All Costs or Why Following the USDA Food Pyramid Guidelines is Bad for Your Health (VIDEO)

So what can you use instead of dairy in your treasured recipes?

One of my favorites is cashew cream!

Cashew Cream

Ingredients:
½ cup raw cashews
1 cup water

Directions:
Blend until creamy.

Quick & Easy Weeknight Pasta Sauce

Ingredients:

1 jar (680g or 24oz) crushed tomatoes
Drizzle of extra virgin olive oil
2 cloves garlic, minced
Sea salt, to taste
White pepper, to taste
1 cup cashew cream
Italian parsley, roughly chopped (optional)

Directions:

In a medium pot combine crushed tomatoes, olive oil, garlic, salt, pepper, and cashew cream. Simmer over medium heat for 15 – 30 minutes while you heat pasta water and boil.

Garnish with a few sprigs of Italian parsley roughly chopped (optional)

*A new pasta I found and really like is Organic Gluten-Free Ancient Grain Penne Pasta by truRoots.

Have a beautiful day, friends! Thank you so much for joining me 🙂

With love & gratitude,
Wendy Irene