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.