Course Sauces
Dietary Need Gluten Free, Mushroom Free, Nightshade Free, Soy Free
Servings 4 Servings


  • 1 large yellow onion diced small
  • 2 tablespoons brown rice flour
  • 1 quart vegetable broth (look for Mushroom-Free broth if needed)
  • 1 cup raw cashews
  • 10 garlic cloves roasted


  • Dry sauté the onion in a small pot over medium heat, stirring constantly, until browned, 4–5 minutes.
  • Add the flour and cook, stirring constantly, for 30 seconds.
  • Add the broth, cashews, and garlic and bring to a simmer.
  • Cook for 10 minutes.
  • Transfer to a blender and process on high speed until smooth.
  • Serve warm, chilled, or at room temperature.


Per serving: calories: 264, protein: 1 g, carbohydrates: 18 g, fat: 5 g, calcium: 34 mg, sodium: 64 mg, dietary fiber 2 g
Lemon-Pepper Cream Sauce:Add the juice of 2 lemons when adding the rice flour to the pot. Season the finished sauce with freshly ground black pepper to taste.
Nutmeg Cream Sauce:Stir in 1 teaspoon of freshly grated nutmeg after blending.
Saffron Cream Sauce:Add a pinch of saffron threads along with the onion.