Fresh Cream Sauce

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< 1 min read
Summary

This cream sauce is so easy to make, and can be worked into many recipes. Use much like you would have used a thick whipping cream or light sour cream. Try drizzled over hot pizza, baked burritos, soup, baked spuds, or steamed greens. Use as a dip or a condiment for sandwiches. It can also be lightly sweetened to pair with desserts or pancakes. So many options!

Yields6 ServingsPrep Time5 minsTotal Time5 mins

Ingredients

 1 cup cashews (raw, soaked and drained)
 ½ cup water (add 2–3 Tbsp)
 ¼ tsp sea salt (rounded, or measure 1/4 + 1/8 tsp)
 3 tsp lemon juice (freshly squeezed)

Directions

1

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.)

2

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

 1 cup cashews (raw, soaked and drained)
 ½ cup water (add 2–3 Tbsp)
 ¼ tsp sea salt (rounded, or measure 1/4 + 1/8 tsp)
 3 tsp lemon juice (freshly squeezed)

Directions

1

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.)

2

Add extra water if needed to thin sauce, and season to taste with additional salt if desired.

Notes

Fresh Cream Sauce