Vegan Cashew Cream Sauce
Ingredients
Main Ingredients
-
1 ½
cups
organic raw cashew or cashew halves
-
for soaking + extra
as needed
purified water
-
¼
of a lemon
juice
-
a dash
sea salt (optional)
-
2-4
tablespoons
coconut milk, almond, or cashew milk (for thinner cream)
Optional Add-ins
-
½
teaspoon
black pepper or chili (for spicy version)
-
2-3
tablespoons
nutritional yeast (for cheesy flavor)
-
1
clove
garlic
-
2
tablespoons
maple syrup (for sweet version)
-
1
teaspoon
vanilla extract
-
1
teaspoon
ground cinnamon
Instructions
- Soak the cashews in purified water for 6 to 12 hours.
- Drain the cashews and place them in a high-power blender.
- Add 1 ¼ cups of purified water and lemon juice to the blender.
- Blend until a creamy sauce is formed, scraping the sides as needed.
- If the sauce is too thick, add ¼ to ½ cup more water and blend again.
- For a milk-like texture, add 2-4 tablespoons of non-dairy milk or water and blend again.
- Add any optional ingredients for flavor and blend until combined.
- Store in the fridge for 2-4 days or freeze for later use.
Nutrition Facts (estimated)
Servings
6
Calories
150
Total fat
12g
Total carbohydrates
7g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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