Serves 2
1/4 c cashew cream cheese *
1/2 c water **
2 tsp tapioca flour
1/4 tsp cardamom
1/2 c roasted + ground pistachio
1/4 tsp garlic powder
pinch of nutmeg
Himalayan pink salt
black pepper
In a small saucepan on low heat, whisk together the cream cheese and tapioca flour, then slowly incorporate the water and turn the heat up to medium to allow the sauce to simmer until the it thickens up.
Add the spices, pistachio, salt and pepper to taste and mix into cooked pasta of choice.
Serve with some fresh greens and /or roasted veggies and enjoy!
*feel free to substitute for any other plant based or dairy cream cheese
** you may need more or less depending on how thick the cheese is. you can also substitute for milk if you prefer.