Cashew Cream Sauce
Another busy month of training, for my clients and for myself. I’ve been pretty dedicated to my nutrition game lately as well as my rep count and it’s “ab”-solutely paying off. See what I did there?! Things are leaning out and more definition is coming back in my arms. Perfect for that wedding dress shopping 🙂 What makes this a blog worthy mention? Because set backs are real! I talk about this with my clients on the regular! Injury, illness, life…all impact our health. I’ve been working hard to get back to how strong and fit I felt pre-vertigo. And I’m just about there. Not being able to do bending, jumping, or upside down movements was a bummer. I didn’t realize how much of that I actually did in my HIIT training. It was hard for me to get intensity during that vertigo struggle. Even now still, I’m guarded when it comes to burpees or mt. climbers. With a bit of limited options in the workout department, it forced me to get creative and to look more closely at nutrition.
After the monthlong engagement celebration wore off, we were back on track. August, September, and October was all about eating more plants and drinking less alcohol! Since my vertigo/migraine disorder diagnosis, I have monitored my dairy and gluten intake. That brought many new recipes to enjoy. Which leads me to this Alfredo like sauce! Yup. You heard right! Creamy, decadent, and it’s dairy free:)
Y’all I made this fantastic dish a couple weeks ago and it was gobbled down!!! I made what I thought was a double batch…until Jason tasted it. I did opt to serve over linguine noodles but kept the meal a bit cleaner and leaner with this plant based cashew cream sauce. In my journey, I have found my body responds well to fat. I process and digest it well and am fueled appropriately for workouts. The shining star of this dish were the fatty cashews!!! Can you believe it? I whipped it all up in my Vitamix in no time. The easiest for a weeknight dinner but indulgent enough for guests.I tossed with broccoli and red pepper flakes. It was an instant favorite and something I plan on making regularly.
- 2 cups raw cashews
- 1.5-2 cups almond milk – plain, unflavored
- 2 teaspoons fresh squeezed lemon juice
- 4 cloves of garlic
- 1/2 cup chopped onions
- 1/2 yellow pepper
- 1/2 cup nutritional yeast
- Handful of basil
- 1 tablespoon ghee
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
Sauté onions, peppers, and garlic in ghee on stovetop. Set aside.
Soak cashes 4-6 hours in water, then drain.
Combine all ingredients in Vitamix.
Pulse until desired texture is reached. Pour offer fresh pasta and enjoy!
***Inspiration for this dish