Cashew Cream Sauce
A creamy Vegan cream sauce thats dairy free and versaltile for sweet and savory dishes.
Ingredients
- 1/2 cup Cashews or other Nut
- 2 TBS Pistachios optional, adds saltiness
- 1/2 cup Water or milk
- 1/2 tsp Lemon Juice or Apple Cider Vinegar
- 3 TBS Nutritional Yeast
- 1 Garlic Clove or 1 tsp Garlic Powder
- 1 tsp Salt (start small and add more as you go)
Optional Ingredients to add
- Pepper
- oregano
- parsley
- onion powder
- 1 TBS Buttery Spread
Instructions
- Soak cashews and pistachios for the appropriate amount of time (around 30 minutes in HOT water), drain and rinse them, add to a high-speed blender.
- Add water, lemon juice, salt, Nutritional yeast. This is also the time to add any of the optional spices or butter.
- Blend on the highest speed for 30 -60 seconds untill smooth.
- The sauce should be runny yet thick like a smoothie. When you place in the fridge, it should firm up a bit to make it more 'spreadable'. To make it runnier, add more water or milk. Taste and adjust as needed!
- Store in an airtight container in the fridge for at least 5 days - if it lasts that long ;)