This indulgent cashew cream sauce is a delicous nut-based recipe you can use in place of cream in your favorite dishes.
- 1 cup raw cashews (soaked 1 hour to overnight in water)
- ¾ cup water
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
Drain soaked cashews. Add cashews and water to a high speed blender or food processor. Pulse until the cashews are broken down into bits.
Add the lemon juice and salt. Pulse for several seconds, then use a spatula to push down any ingredients on the side of the bowl. Repeat that process several times until the mixture becomes creamy. Pulse the cashew cream for up to a minute or more to remove lumps.
Transfer the cream to a lidded jar (like a mason jar) and store in the fridge. Add this cream to your favorite recipes, like potato soup, etc.
Note: You can also use a food processor, but the results may not be as creamy.
To soak cashews, cover them with water and refrigerate for one hour up to overnight. The longer soak time will result in a creamier sauce. Also, if you don't have a high-speed blender, the longer soak time will help with a smoother sauce. See post for tips on how to soak cashews more quickly.
Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg