This creamy cashew cheese sauce is quick and delicious! Use it to top chicken, pasta, or vegetables. It will keep in the fridge for up to 5 days.
Diets: in-center dialysis, early stages of CKD, diabetes
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Add the onion and vegetable broth into the pan. Cook on medium heat until the onion looks tender and most of the vegetable broth is gone (about 8 minutes).
Add the chopped garlic and cook until all the broth is gone. Continue to stir and watch closely to avoid burning.
Add the cashews, milk, parmesan cheese, and seasonings into the blender. Transfer the cooked onion and garlic into the blender. Blend until smooth (about 2 minutes).
Optional: garnish with ground black pepper and fresh parsley.
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
Directions
Add the onion and vegetable broth into the pan. Cook on medium heat until the onion looks tender and most of the vegetable broth is gone (about 8 minutes).
Add the chopped garlic and cook until all the broth is gone. Continue to stir and watch closely to avoid burning.
Add the cashews, milk, parmesan cheese, and seasonings into the blender. Transfer the cooked onion and garlic into the blender. Blend until smooth (about 2 minutes).
Optional: garnish with ground black pepper and fresh parsley.