This cashew ‘cheese’ sauce is always one of my go to sauces, as it takes 2 minutes to prepare rather than 20 like a classic roux-based sauce. Whilst the avocado pesto which is a huge time & money saver, became a uni staple for me.
Both cashews and avocado contain monounsaturated fats which help to support a healthy cardiovascular system and cholesterol profile when eaten in moderation.


1. Boil up some pasta and add in 3 handfuls of peas 5 minutes before the end
2. Throw the pasta and peas into a deep oven proof dish 
3. Add in 1 diced tomato, 2 chopped stalks of kale, 3 chopped sun-dried tomatoes 
4. Stir it all up with the two sauces
5. Bake for 15 minutes until golden brown on the top


* 2 handfuls of cashews nuts
* Nutmeg
* Pinch of cayenne pepper
* 1/2 tsp mustard
* 1/2 cup milk
* Salt & pepper

1. Soak the cashew nuts in water for 15-30 minutes whilst you prepare your pasta & veg
2. Drain the nuts and add to a blender with the rest of the ingredients
3. Blend to form a smooth sauce, adding a splash of water or more milk to thin it if needed
4. Season to taste


* 1 avo
* Juice of 1/2 lemon
* 8 stalks & leaves of basil
* Salt * 6 tbsp olive oil
* Splash of water
* Optional: Handful of toasted pine nuts

1. Simply blend all of the ingredients together into a smooth sauce, adding more oil or water if needed to create the desired consistency

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