Creamy Sauce

Gluten Free, Wheat Free, Dairy Free, Egg Free

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This is my “go to” sauce for everything. I use it instead of mayo for making coleslaw, as a salad dressing, as a creamy sauce in a chicken and broccoli bake, as an alternative “indulgent” creamy sauce over white fish,  with chicken and veg, as a creamy pasta sauce and many more! It is so easy to make, so tasty and can be stored in the fridge for a week and added to any dish to make it more tasty!

(Makes approximately 6 portions of sauce)

100g Cashew Nuts (Soaked Overnight or for at least 5 hours)

2 tbsp Nutritional Yeast*

1 tbsp of Coconut oil

1 Stock Cube (Chicken or Vegetable)

250-300mls Water

*Note: You can buy Nutritional Yeast in health food shops such as Holland and Barrett.


1) Soak the cashew nuts in cold water overnight (or for at least 3 hours).

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2) Drain the cashew nuts and rinse well under cold water.

3) Dissolve a stock cube in 250-300mls of water.

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4) Add the cashews, nutritional yeast, coconut oil and stock in water to a blender.

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5) Blend until smooth.

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Store in the fridge and use cold instead of mayo for things such as coleslaw or as a salad dressing, or heat up and use over meat or veg.

Below are some of the dishes I have used the sauce in:

Chicken and Mushrooms in a creamy sauce (

Chicken, Broccoli and Cauliflower Bake (

Courgetti Prawns (


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