Cashew Cream Sauce

Cashew Cream Sauce

Cashew Cream Sauce

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Diet
vegan
Allergen
Dairy Free cow image icon
Servings3
Yield1.5 cups
Calories242
Prep Time10 mins
Cook Time10 mins
Total Time20 mins

EQUIPMENT SUGGESTIONS

stand up blender

Ingredients
 

  • 1 cup raw cashews
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 1 tablespoon fresh squeezed lemon juice
  • 2 tablespoons olive oil
  • ½ cup water

Instructions
 

  • Unless using a very high speed blender, pre-soak cashews by bringing 2 cups of water to a boil in a sauce pan. Add cashews and continue boiling for 10 minutes. Drain and rinse.
  • Add cashews to blender with garlic clove, cumin, salt, lemon juice, olive oil and water. Turn blender on high speed and blend until consistency is creamy. Ready for use in your recipe. Will keep in refrigerator for 2 days or freeze for later use.
    1 cup raw cashews
    1 clove garlic
    1/2 teaspoon ground cumin
    1/2 teaspoon kosher salt
    1 tablespoon fresh squeezed lemon juice
    2 tablespoons olive oil
    1/2 cup water

RECIPE NOTES

Add 2 tablespoons nutritional yeast for a “cheesy” sauce perfect with a favorite pasta!
Another method for preparing your cashews is to soak them in room temperature water for  4 hours. Then, drain and rinse.

MY NOTES

NUTRITION

Serving: 1serving | Calories: 242kcal | Carbohydrates: 14g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Sodium: 396mg | Potassium: 303mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 3mg
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