Cheesy Cashew Red Pepper Sauce

Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in
The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

  • About

This sauce is fabulous on steamed vegetables, patties, or loaves and makes a fine filling for celery sticks. Stir it into soups or stews just before serving to impart a creamy texture and cheesy taste. Soaking the cashews prior to blending increases the availability of their minerals and helps to ensure a smooth sauce.


  • 2 cups (500 ml) water
  • ½ cup (125 ml</


Put all the ingredients in a blender and process until smooth and creamy. Pour into a medium saucepan and bring almost to a boil over medium-high heat. Immediately decrease the heat to medium and cook, stirring or whisking frequently, until thickened, about 5 minutes. Stored in a sealed container in the refrigerator, the sauce will keep for 5 days.