Cashew cream sauce. The vegan substitute for cream sauces. Easy to make with minimal ingredients. Use as a dip for vegetables, a base for dressings and mayo, or in addition to other sauces and soups to give a smooth creamy taste and texture.
- 1 cup raw cashews
- 1/2 cup water
- 1 teaspoon freshly squeezed lemon juice
- salt to taste"
Soak the cashews in water for a minimum of 4 hours or overnight. Drain. *If using a high-speed blender you can skip the soaking*
Place the drained cashews in a blender with a 1/2 cup of water. Blend on high for 2-3 minutes or until completely smooth.
Scrape down the sides of the blender. Add the lemon juice and a pinch of salt. Blend for 10 seconds more.
Taste the cashew cream sauce and adjust seasoning. If too thick- add a bit more water and blend.