Chad’s All Purpose Cream Sauce

This super versatile plant-based cream sauce is great for everything from alfredo to the base for so many other amazing cream-based dishes.

Recipe by Chad Sarno


Calories:  54.5kcal


  • 1 medium head of cauliflower, pulled apart into large florets
  • ½ cup cashews, soaked and rinsed (optional)
  • 5 garlic cloves, peeled
  • 1 bay leaf
  • Water to cover
  • 1 — 1 1/2 cups unsweetened soy milk or other variety of unsweetened plant-based milk
  • 1 teaspoon onion granulated
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, Kosher (optional)
  • ½ — 1 teaspoon black pepper

How To Prepare

  1. Place the first 3 ingredients into a small saucepan and add water to cover. Bring to a boil on a med-high heat for about 8 minutes until the cauliflower is soft and can be broken apart with a fork. Most of the water will also be evaporated at this point.
  2. Remove the saucepan from the stove top and let cool. Remove the bay leaf.
  3. Add the cooked cauliflower and garlic to a high speed blender, add seasonings and 1 cup of plant-based milk and blend on low moving to high speed for roughly 2 minutes until silky smooth. Add extra plant milk for a thinner sauce and less for thicker consistency.
  4. Remember that the sauce will thicken once cooled or if heated. You can always add more liquid — you cannot take it away.
  5. Add more or less salt or pepper to taste.
  6. Use as a delicious and light pasta sauce, or in most recipes that would use a cream.

Chad’s All Purpose Cream Sauce


  • The cashews will make the sauce creamier — be sure to soak them for at least a few hours for the best results.
  • For a more elegant and indulgent version of the sauce, add a splash of white wine, fresh thyme and parsley.
  • Add a pinch of nutmeg, clove and sautéed onion for more bechamel type sauce.
  • Add ½ cup (15 g) nutritional yeast and 1 tablespoon of white miso for more cheesy white sauce.


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Chad’s All Purpose Cream Sauce