This Creamy Gnocchi recipe is super easy and if you soak the cashews ahead of time then it it relatively quick to make too. I like cashews not just as a snack, but to make make creamy cheese-like sauces too. A plain cashew sauce is so versatile, because you can season it however you want and you can use it in so many different dishes like a vegan mac and cheese, on top of nachos and, of course, this Creamy Cashew Gnocchi.
Ingredients:
500g store-bought gnocchi
150g cashews, soaked
juice of half a lemon
1/4 cup nutritional yeast
2 cloves of garlic
salt & pepper to taste
1/4 cup water
Instructions:
Soak the cashews for at least an hour or for 30 minutes in boiling water.
Drain the soaked cashews and transfer into a blender, along with the lemon juice, water, 2 cloves of garlic, and nutritional yeast. Blend until smooth.
In the meantime cook the gnocchi in a large pot of salted boiling water. The gnocchi is cooked when they start to float. Using a slotted spoon remove the cooked gnocchi from the pan and save some of the cooking water.
Pour the creamy cashew sauce into a pan along with about 1/4 cup of the cooking water you saved. Add the gnocchi to the pan and stir to coat with the sauce. Co0k for a few minutes or until the cashew sauce is warmed through.
Serve warm and enjoy!
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