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!
Servings: 6
Equipment
- high-speed blender
Ingredients
- 10 ounces RAW unsalted cashews
- 1 cup filtered water
Instructions
- 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.