The simple cashew cream sauce that goes with just about everything
I’ve never been much of a sauce or dressing person. In fact, I’m quite the opposite and almost always ask to hold off on the sauce or dressing, or just get it on the side when I eat out.
And at home, you’ll rarely find any store bought dressings in my fridge or sauces in my pantry.
I have, and probably always will, just prefer to make my own. That way, I don’t have to worry about added ingredients that I can’t pronounce, or excess oils and sugars that I don’t want in my diet.
This cashew cream sauce is one of my favorites to keep on hand, since it goes well with just about everything. I love it on pastas, bowls, steamed veggies, wraps, salads, on top of vegetable soups, and more.
I hope you enjoy it as much as I do. And as always, I love to hear from you, so don’t forget to share how you’re using this recipe in the comments section below!
Simple cashew cream sauce
Prep Time: 150-30 minutes | Cook Time: Less than 5 minutes
Ingredients:
2 cups of cashews, soaked
1.5 cups of filtered water
1 large garlic clove
1 tsp salt
2 tbsp arrowroot powder (for thickening)
Directions
Soak cashew in water overnight (a quick soak for 15-30 minutes will do)
Drain cashews from water and rinse thoroughly.
Combine cashews, fresh filtered water, garlic, salt and arrowroot powder in a high speed blender, and begin to blend on a low speed. Increase speed gradually until you reach the highest speed. Blend until completely smooth.
Set aside in the refrigerator to thicken (should be a slightly thicker consistency than milk).
Note: this recipe can be stored in the fridge, in an air tight container, for approximately 3-5 days.
