Ingredients
Directions
Using a blender or immersion blender and deep cup or jar, puree all ingredients (starting with ½ cup + 2 tbsp water) until very, very smooth. (A high-powered blender works best to give a very silky consistency.)
Add extra water if needed to thin sauce, and season to taste with additional salt if desired.
Chef's Notes
Yield
About 1 cup
Cashews
It doesn’t take too long to soak cashews. If you use hot or boiled water, you can hasten the soaking time. Generally, they will soften within 1 1/2 - 3 hours (depending on water temperature). I like to have them on hand ready for recipes. So, I batch-soak, then store extra (after draining) in the fridge for 4-5 days, or for months in the freezer! Then, you can measure out for a recipe like this. If you don’t have them presoaked, it will take roughly ¾ unsoaked cashews to yield about 1 cup of soaked (as they swell with soaking).
Ideas
Once you are familiar with the texture and taste of this sauce, you can then customize it, adding chopped fresh herbs, hot sauce, or spices. For a sweet version, add a touch of liquid sweetener (ex: date syrup or pure maple syrup), and you can also add some sweet spices like cinnamon and nutmeg.
Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Using a blender or immersion blender and deep cup or jar, puree all ingredients (starting with ½ cup + 2 tbsp water) until very, very smooth. (A high-powered blender works best to give a very silky consistency.)
Add extra water if needed to thin sauce, and season to taste with additional salt if desired.
