Smooth and Creamy Cashew Sauce

Author: Laurel Braun

Smooth and Creamy Cashew Sauce

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This quick and versatile sauce is perfect to use as a thick cream substitute, alfredo sauce base, or anything else you can think of! Incredibly versatile and delicious.

Prep Time: 5

Soaking Time: 4

Total Time: 4 5

Course: Sauces, Dips, and Spreads

Cuisine: American

Servings: tbsp

Calories: 58 kcal

Ingredients

1 cup raw cashews
water, to soak
¾ cup water
¾ tsp fine sea salt

Equipment

High-Powered Blender

Method

Start by soaking 1 cup of cashews in cold or room temperature water in a small bowl. Make sure you have at least 1″ of water above the cashews. Soak them for 2-3 hours at room temperature until they’ve swelled up.
Once the cashews have swelled up, rinse in a colander with fresh water.
Add the rinsed cashews to your blender along with the fresh water, and fine sea salt. If you are adding additional ingredients or seasonings add them now.
Blend on low for 10-15 seconds then slowly increase the speed to high. Blend on high speed for at least 30 seconds (high powered blender) or longer until completely smooth. You may want to scrape down the sides once or twice if lots of cashew debris lines the sides.Enjoy!

Nutrition

Calories: 58kcal

Notes

Quick Soak: Pour freshly boiled water over the cashews in a heat safe dish (or add the cashews to a pot of boiled water). Cover the cashews by at least 1″ and set aside for 15 minutes.

Dairy-Free Alfredo Sauce: Add 1 tbsp nutritional yeast, 1/4 tsp freshly ground black pepper, and 1/2 tsp garlic powder. This recipe makes enough for 1 lb/450g of pasta

Wide Pitcher Base: If you have a short, wide pitcher base you may need to double the recipe to create the vortex effect. Typically, taller pitchers have narrower bases which allow for smaller batch sauces.