Ingredients

The following ingredients have 1 Servings
  • 1 1/2 cups organic raw cashew or cashew halves
  •  Purified water for soaking
  • Extra purified water for blending
  • Juice of 1/4 of Lemon
  • Dash of sea salt (optional)
  • For thinner Cashew Cream or Creamer –  An additional 2-4 Tablespoons coconut milk, almond, or cashew milk to be added later. See notes
  • Optional add -ins: Savory – 1/2 teaspoon black pepper or chili (for spicy version). 2-3 Tablespoons nutritional yeast (for cheesy), 1 garlic clove and spices such as paprika, cayenne, etc. (blended in with cashews savory sauce), onion powder and fresh or dried herbs for a creamy dressing.
  • Sweet– 2 Tablespoons maple syrup , 1 teaspoon vanilla extract, and/or ground cinnamon
  • Protein booster and instant thickener – 1 scoop plain Pea Protein

Instruction

  • Place the cashews in large bowl or jar. Cover with purified water for 6 to 12 hours. The longer they soak the easier to digest. But the water will also evaporate more so the sauce will be easier to blend. See notes below for quick 10 minute version.
  • After soaking, drain the water. Place cashews in a high power blender. Add 1 1/4 cup purified water, lemon juice, and blend until a creamy sauce is formed. Stop blender and scrape sides often.
  • If the sauce is too thick or gritty for your liking, add in 1/4 – 1/2 cup more water and blend again.
  • Blend until creamy.
  • If you want to make it more like a milk/creamer texture, then once you’ve thinned it out the second time, add in 2-4 Tablespoons of non dairy milk of your choice or purified water. Blend again. Free free to add in sweetener of choice.
  • See notes for more texture options.
  • Optional sweet & savory add -ins : 1/2 tsp black pepper or chili (for spicy version). 2-3 tbsp nutritional yeast (for cheesy), 2 tbsp maple syrup and/or 1 tsp vanilla extract (for sweet). 1 garlic clove (blended in with cashews for garlicky sauce). optional for savory sauce use broth instead of milk.
  • Keeps well in fridge for a 2-4 days or freeze in small batches for later use.