All-Purpose Cashew Cream Sauce Recipe
Servings: 24 tablespoons
Ingredients
All-purpose Cashew Cream Sauce
- 1 ½ cup raw cashews see notes for soaking
- 1 cup water
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
Cheesy Add-ins
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
Sweet Add-ins
- 2 tablespoons maple syrup honey or sugar
Cashew Sour Cream
- 1 ½ cups raw cashews
- ¾ cup water
- 1 tablespoon apple cider vinegar
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
Instructions
- Place the raw cashews, water, lemon juice and salt in a high speed blender. (If using add-ins, add them to the blender at this time.)
- Blend on high speed until the mixture is smooth and creamy with no lumps. (Scrape down the sides a few times to make sure the ingredients are well blended.) Taste and adjust seasonings as desired.
Nutrition Facts
All-Purpose Cashew Cream Sauce Recipe
Amount Per Serving (1 tablespoon)
Calories 45
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 26mg1%
Potassium 53mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Soak cashews: Don't have a high speed blender? Cover the cashews with fresh water, cover the bowl and allow them to soak at room temperature up to 4 hours to soften them. If you are soaking overnight, place the covered bowl in the refrigerator. If you're in a hurry, bring a pot of water to boil. Pour the hot water over the cashews in a heat-safe bowl and allow them to soak for 15 minutes.
To store: This cashew cream sauce will last in the refrigerator for 3-4 days in a covered container. It can be frozen for up to 6 months. Allow frozen cashew cream sauce to thaw in the fridge overnight and run it through the blender to smooth any lumps before using.