Soak cashews in boiling water for 20 minutes
Drain and add to a high-speed blender with the rest of the ingredients
Blend on high until creamy and smooth
Taste and adjust flavour as needed
Transfer to a skillet and cook over medium-low to medium heat for 5 minutes, whisking frequently
The sauce should thicken and bubble
Add more dairy-free milk as needed to thin
Enjoy with courgette noodles or pasta
I stir in spinach, peas and fried mushrooms, but you can add any veg you fancy!
Serving Size 4