All-Purpose Cashew Cream Sauce Recipe
Learn how to make an all-purpose cashew cream sauce with only 3 ingredients. It’s a delicious, dairy-free alternative to heavy cream and sour cream.
Servings: 24 tablespoons
All-purpose Cashew Cream Sauce
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.
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.
Serving: 1tablespoon | Calories: 45kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg