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This is the easiest and most versatile sauce. Not to mention delicious. Make a big batch and use it in salad dressings, to top a side of rice, as a dip for veggies, the possibilities are endless.

Serves 2

15 minutes


1 pkg Liviva Edamame Fettuccine

1 ½ cups raw cashews, soaked

1 ½ cups water

 4 cloves garlic

1 tsp italian seasoning


  1. Soak cashews in boiling water for 15-30 minutes.
  2. Prepare pasta according to package directions.
  3. Drain and rinse the cashews, add to a blender with fresh water, garlic and italian seasoning. Blitz on high until creamy and smooth.
  4. Serve the cream sauce on top of pasta, adding any additional ingredient you like.


  1. I like to add chicken, wilted kale or broccoli to this recipe as well.
  2. You will probably have extra sauce leftover. Everything will keep in the fridge for up to four days.
  3. You can use the cashew cream sauce in a thousand different ways. It’s as versatile as it is delicious. Omit the garlic and herbs and it can be used in a sweeter dish as well.


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