This sauce! It makes going dairy free so easy! I like to whip up a batch and have it on hand to add to anything from zoodles to veggies or even a homemade veggie burger patty. I even use it as a base for my dairy free spinach dip.
First, you must know, I am not a chef. My recipes have been adapted and usually happen by mistake as I don’t measure very precisely. If you are one to need EXACT measurements, you won’t find them here.
When I set out a few years ago to go grain free, dairy free and increase my phytonutrient content, I had to change everything about the way I cooked and ate. I did a lot of experimenting and adapting recipes. I found that adding in a few dishes like this Cashew Cream Sauce was a great way to make anything more exciting.
- 3/4-1 cup cashews, soaked Raw and unsalted is best but I have used all forms of cashews (if that is all I had on hand). To soak cashews, just add to a cup or bowl and cover with water. Let stand as little as 15-30 minutes (if you have a high speed blender) or 6 hours if not. You need them to get soft to make them blend easier.
- 1-2 cloves garlic
- 1/4 tsp salt or to taste
- water – about 1/2 as much water as cashews. If you like a thicker sauce, go lighter on water and vice versa if you like a thin sauce.
Add all ingredients into a high speed blender and blend until velvety smooth.
Variations: You can play around with the additional ingredients but leave the base the same. Options include lemon, spices, nutritional yeast. You can even omit the salt and garlic in the base and add stevia and other flavors for a dessert sauce.
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