TIP 2: For people struggling with the cost of cashews or who have nut allergy someone in the comment section suggested you can try making this with tofu (silken) its ever so slightly different, still taste GREAT. I don’t have a high power machine like a vita mix (I’m poor…lol) but my sauce turned out creamy and totally smooth. I also suggest adding your cashews to your blender/food processor first and blend slowly adding some of almond milk till it forms into a cashew cream texture then add all the rest of the ingredients. They will then be soft enough for any blender or food processor. Wait 15 minutes then drain and pour boiling water over them once more and wait another 15 minutes and drain again. TIP 1: The quickest way to soften cashews is by pour boiling water over them. I plan to pour some of the extra sauce over sweet potatoes and broccoli the following day.
I felt there was more sauce than was needed but maybe that’s because I cooked mine in the pot instead of baking it. The pot method is how its done when making KD and my preferred method. Add sauce until you reach the desired amount. YUMMY!ġ Tbsp arrowroot powder or cornstarch (I added more just to thicken the sauce a little more)Ģ/3 cup cheddar cheese shreds by Earth Island (Follow Your Heart if bought in the states)Ĭook pasta, drain, and return it to the pot. This is as close to KD as a person is going get. Because of Kates suggestions and Hot for Food of course, my search has finally ended …. I followed Kate in the comments section on how to make this a sharper tasting version and did a few adds myself.
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