Cashew Cream Sauce


Base recipe 2 cups raw cashews 1 1/2 Tbsp fresh lemon juice 1/2 - 3/4 cup water, depending on thickness desired 1/2 tsp salt

1. Soak cashews overnight in a bowl of fresh cold water in the fridge. Water should cover cashews by at least an inch and cover. Drain cashews from soaking liquid and rinse. Place them into a high-powered blender.

2. Add 1/2 cup water, lemon juice and salt and blend until very creamy and smooth. Add more water as needed to thin out the sauce if it is too thick. Less water can be added if you want a thicker sauce.


Chili-lime cream sauce - add 1 Tbsp sriracha or chipotle chilis in adobo sauce, 1 tsp of garlic powder and 1-2 Tbsp lime juice to 1 cup of base recipe.

Wasabi Cream Sauce - Add 2 tsp wasabi paste or 1 Tbsp wasabi powder and 1 Tbsp rice vinegar to 1 cup base recipe.

Sweet - Add 1 tsp vanilla and sweetener of choice: 1-2 Tbsp maple syrup, a pinch of stevia or 1-2 Tbsp monk fruit with erythritol to 1 cup base recipe

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