Cashew Cream Sauce Recipe


This Cashew Cream Sauce can be made thicker to use as a dip or thinner to use as sauce or dressing.  Experiment and see what you can do with this versatile sauce.

The proportions I’m using here are for a batch of sauce that can be used with a large bunch of kale for making Kale Chips (instructions to follow separately).  My apologies for the looseness of the quantities but I don’t do a lot of measuring so I have to guesstimate here.

3/4 to 1 cup raw cashews soaked for at least 3 hours in enough water to thoroughly cover them and then some (I like to soak them overnight)

Juice of 1/2 to 1 whole lemon (adjust to your personal preference)

1/2 to 1 teaspoon onion powder or granules

1/2 to 1 teaspoon garlic powder or granules

1 to 2 teaspoon nutritional yeast

Salt to taste (I recommend sea salt)

Plain almond milk (or other non-dairy milk) to create thinner sauce, or you can use water

Pinch of cayenne pepper (optional)

2 to 3 tablespoons orange juice (optional)

Drain water from soaked cashews and combine with other ingredients in blender and blend until very smooth.  Adjust seasonings to taste.  Great as a dip for veggies, as salad dressing,  as a spread on sandwiches, served warm  or cold with pasta.


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