An easy vegan cream sauce made from raw cashews, water, and a wide array of mix-ins.
- 1 cup raw cashews
- 3/4 cup filtered water
- Pinch of Salt
- Place raw cashews in a bowl and cover with cool water, about an inch over the cashews. Let sit for two hours.
- Drain the cashews and place in a high-speed blender with 3/4 cup filtered water and salt. Puree until smooth. Add more water for a thinner sauce if desired. Alternatively, place in the soaked cashews in a food processor and add water while the processor is running. Puree until smooth.
- Place in an airtight container and store in the refrigerator for 4 to 5 days. The sauce will thicken as it sits.
Tips & Tricks: Most recipes out there call for a 2 to 1 ratio of cashews and water but I’ve found the sauce is too thick. You can start with 1/2 cup but I almost always end up using 3/4 cup water.
Stock up: get the pantry ingredients you will need: cashews
- Calories: 188
- Sugar: 2
- Sodium: 4.7
- Fat: 14.9
- Carbohydrates: 10.2
- Fiber: 1.1
- Protein: 6.2