Cashew cream sauce is great for vegan cooking because it’s so versatile. It’s creamy, smooth, and not as heavy as you would expect. Most people don’t believe that it’s made of only cashews when they first taste it. It can be used to make vegan sour cream* for tacos, a sweet sauce/dip for desserts and fruit, or a savory sauce/dip for tofu, vegetables, pasta, or vegetable noodles. Cashew cream can be stored in the fridge for up to 5 days. Many of my upcoming recipes will include cashew cream sauce.
Cashew Cream Sauce
- 1.5 cups raw cashews
- 1 cup filtered water for recipe
- 1.5 cups filtered water to soak cashews
DirectionsSoak cashews for 2 hours in enough filtered water to cover them completely. Drain water and place cashews in a high powered blender such as Vitamix. Add 1 cup filtered water and keep blending until smooth. Add more or less water for desired consistency. Achieving a smooth texture may take some time depending on your blender. You may need to scrape down the sides of your blender a few times. The final amount of sauce will vary depending on how much water is added to thin it. The total amount should equal about 1.5 cups.
*To make vegan sour cream, blend the following into 1.5 cups cashew cream: 2 tbs apple cider vinegar, 2 tbs lemon juice, and salt to taste
- Approximate calories for 1/4 cup: 80 cal