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Plant-Based Vegan Cream Sauce
PLANT-BASED COOKING18Ingredients
35Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup raw cashews (soak in water for 3-4 hours, drain)
- 1 3/4 cups vegetable broth
- 1/2 cup white wine (optional or add equal amount vegetable broth)
- 1/2 lemon (or more to taste)
- 2 cloves garlic (crushed)
- 2 Tbsp. nutritional yeast
- 1 pinch nutmeg
- salt (to taste)
- 15 oz. cannellini beans (drained and rinsed, or 2 cups cooked from scratch.)
- 3/4 cup unsweetened nondairy milk
- 1/2 lemon (or more to taste)
- 2 cloves garlic (crushed)
- 2 Tbsp. nutritional yeast
- salt (to taste)
- 2 Tbsp. unbleached flour (rice, whole wheat or other gluten-free)
- 2 cups unsweetened non-dairy milk
- 2 Tbsp. nutritional yeast
- salt (to taste)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat520 |
| % DAILY VALUE |
| Total Fat58g89% |
| Saturated Fat38g190% |
| Trans Fat |
| Cholesterol |
| Sodium1050mg44% |
| Potassium1260mg36% |
| Protein25g |
| Calories from Fat520 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber11g44% |
| Sugars8g |
| Vitamin A6% |
| Vitamin C80% |
| Calcium10% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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