Creamy Garlic Oregano Sauce
Ingredients
- 1 cup cashews (raw and soaked)
- 4 garlic cloves
- 3/4 cup water (see notes)
- 1/2 lemon (just the juice)
- 2 tsp oregano
- 1/4 tsp salt (optional)
Preparation
Soak cashews in a bowl of room temperature water for 2 hours
Then drain and rinse
Add all the ingredients into a blender or food processor and blend until smooth and creamy
We don't use a lot of salt so taste it and if you need more, add it and blend again
When you taste this alone, it has a strong garlic taste, but when you add it to pasta it evens out
This sauce can be stored in the refrigerator for 3-4 days or freeze it for longer
This makes a thicker sauce
To thin it out, add more water, but i don't recommend going over 1 cup
If you're using a high speed blender like a vitamix you don't have to soak the cashews beforehand
It just has to be blended a little longer
I used frozen cauliflower gnocchi from trader joe’s
Here’s what i did —> air fried the gnocchi on 390f for about 20-25 minutes, flipping half way through
Sautéed chopped broccoli and mushrooms with for about 5 minutes on medium heat
I used splashes of water to keep them from sticking, but you can also use a little oil if you prefer
Then added the gnocchi and sauce to pan and stirred until everything was mixed together and heated through
So easy and healthy!