Savory Creamy Cashew Sauce {Vegan}
This Creamy Cashew Sauce is a great vegan alternative to cheese sauce. It is perfect as pasta sauce, dressing and dipping sauce too!
Equipment
- 1 small saucepan
- 1 strainer
- 1 Blender
- 1 kitchen scale
Ingredients
- 160 grams raw unsalted cashews
- 1 garlic clove
- 2 tablespoons seed oil (or any light vegetable oil, neutral in flavor)
- 150 grams gluten free, plant based milk, neutral-flavored (+ extra for a more liquid sauce)
- 2 tablespoons lemon juice
- 1 tablespoons (apple cider) vinegar
- salt and pepper, to taste
Instructions
- you can use raw cashews, but my advice is to blanch them a couple minutes to make them softer. So bring a small pot of water to a boiling, add the cashews and boil them for 3-4
- drain the cashews, then add them and all the other ingredients to a blender and blend until creamy. Add salt and pepper a little bit at a time and adjust according to your liking
- store in the fridge in an airtight container for up to 3-4 days