Simple Cashew Cream is as delicious and decadent as eating any sauce made with butter and heavy cream. Yet, this sauce leaves you feeling light and guilt free. It also affords all the nutritional benefits of cashews. Whether your diet is dairy-free or not, this sauce is a MUST-try!
1 cup raw cashews
2 Tbsp fresh squeezed lemon juice
1/2 tsp chopped fresh garlic
1/2 tsp salt
1/2 cup water
- Soak cashews for 10-15 minutes in warm water to soften.
- Drain in rinse cashews and add all ingredients to a high-speed blender.
- Blend until completely smooth.
- Taste and adjust salt, garlic or water amounts for desired flavor and consistency.
This recipe creates a cream with the consistency of a smooth dijon mustard. Use less or more water, 1 Tbsp at a time, to achieve your desired consistency.
Store cream in an airtight container in the fridge for up to 4 days.
Cashew cream can be frozen. Just thaw and whisk or blend when you’re ready to use it.