Basic Cream Sauce



  • 1 cup raw cashew or almonds nuts
  • 2 cups of water
  • 1 teaspoon celtic salt or more to taste
  • 2 teaspoon onion powder
  • 1 tablespoon food yeast flakes and 1/2 teaspoon more salt
  • 1/2 teaspoon garlic powder (optional)
  • 2 tablespoons cornstarch
  • 1 1/2 cups more water (to be added after blending)


  • Place all ingredients in blender and blend on high for about 2 minutes until smooth.
  • When the mixture is so smooth that no graininess is felt in a drop of it between your thumb and finger, poor into a saucepan. Add the 1 1/2 cups more water to the blender, swish it around and add to the mixture in the pan. Bring to a boil, stirring constantly as it thickens to keep it from lumping. As soon as it thickens, remove from heat.
  • If a thicker sauce is needed, return to heat and slowly stir in more starch that has been dissolved in cold water, letting it come to a gentle boil as it thickens.