Roasted Veggies Covered in a Creamy Cashew Sauce


This recipe is as easy as it sounds. You roast some veggies of your choice and once they are done, you drizzle them with this delectable cream sauce.

I roasted some carrots and Brussels sprouts, adding beans and kale, because, the more, the merrier. While the veggies were roasting away, I whipped up my sauce. Of course, I didn’t measure this one, but below is a good estimate of what I used. Feel free to play around with it.


– 1 c raw cashews, soaked for at least 3 hours (drain before using)
– 1/4 c nutritional yeast
– 1 tsp smoked paprika
– squirt of Sriracha
– 1-2 cloves roasted garlic
– salt/pepper to taste
– 1/2-1 c water

1. Puree everything in a blender or food processor, add water to reach your desired consistency


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