This extremely versatile sauce is comparable to a white sauce. It has endless possibilities as a cream base for soups, noodles, pot pie, scalloped potatoes and creamed vegetables. Adjust seasonings to taste and type of entrée. For a thicker sauce add a tablespoon or two of flour while blending. See the Note below for a simple alfredo sauce. It can also be the base for several gravies. Your imagination is the limit, so enjoy!
We love to use this sauce for a quick and simple lunch with fresh asparagus over noodles, toast, or English muffins. I call it one of my 10-minute meals! Serve with a salad and you are good to go. I usually add a little more chicken seasoning or the alfredo option (listed in the Note below) without the basil. Also great as creamed peas over toast.
1 cup hot water
1 cup raw cashews
1 tbsp McKay’s Vegan Chicken-Style Seas ––to make your own see Chicken-Style Seasoning
2 tsp flour — this sauce will thicken as it stands
1/2 teas onion powder or granules
1/4 teas celery salt
1/2 teas salt to taste depending on how you are using it
2 cups hot water
For a quick and easy Fettuccini Sauce, just add 1 teaspoon nutritional yeast flakes, 1/4 teaspoon garlic powder and 1/2 teaspoon dried basil (which you should reserve to the end so you don’t blend it up and make the sauce a strange color!)