Dairy Free Cashew Cream Sauce
It’s easy to make, it requires just 6 ingredients, and it’s every bit as rich and creamy as sour or heavy cream. I love to add it to creamy pasta sauces, top it onto potatoes, serve it over burrito bowls, eggs , and more!
Raw soaked cashews make it thick and creamy, water helps it blend, garlic adds richness, and apple coder vinegar and salt give it a bright, tangy flavor. To make it, just add the ingredients to a blender, and puree until smooth.
Simple, easy to make and so versatile. You want to use raw not roasted cashews, even if you have a high power blender I still like to soak the cashews. Instead of having to wait for hours for the the cashews to soak I get a pot filled with water and bring it to a boil. Then add the cashews and boil for 10 minutes then remove from the heat and allow to cool.
This sauce is like a base to so many opportunities and flavors. You can easily put a mexican twist and add some chipotle adobo, or Italian and add some pizza seasoning or a mediterranean flair with some Zatar.
This sauce will last a week in the fridge. Happy Saucing XOXO
Creamy flavor packed dairy free cashew cream sauce. Simple and perfect for a dressing, sauce and dipping.
- 1 cup raw cashews (soaked)
- 3 cloves garlic (peeled)
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 tablespoon fresh cracked pepper
- 1 cup water or bone broth
To soak cashews - place cashews in a bowl and cover with water and soak for 4-6 hours
Or for faster soaking - place a saucepan fill with water and bring to a boil. Add cashews diol for 10 minutes. Turn off heat and cool then proceed with recipe.
Place all ingredients in a high speed blender and mix until smooth! Add more salt if needed