Cashew Cream Sauce
This Cashew Cream Sauce is great to have in dairy-free kitchens. It's perfect in vegan, paleo, and Whole30 dishes for optimal creaminess!
- 10 ounces RAW unsalted cashews
- 1 cup filtered water
Soak cashews in water OVERNIGHT. The creaminess of the sauce depends on the cashews being soaked long enough.
Once soaked, rinse and drain the cashews. Add them to a high-speed blender with a cup of filtered water and any seasonings or spices.
Blend until the mixture is creamy and sauce-like. Blend in a splash of water at a time to adjust the thickness
Keep covered in the fridge for 7 to 10 days.