If this is the first time you have read about cashew sauce, I feel very sorry for you. You have been missing out, my friend, on one of the staples to any vegan, vegetarian or plant based diet. Cashew cheese is an absolute essential to my weekly meal preparation. We put it in so many meals or we serve a dollop on top of our salads or vegetables.
Even dairy lovers eat this by the spoonful. I stumbled across this when I first began experimenting with a plant-based diet and I was a little bit apprehensive since it just seemed kind of weird to blend cashews with water. Yes I love cashews, raw, not blended into a cheese. But I tried it, much like when I blended avocados with cacao to create a mousse. Seemed weird at the time, but clearly someone’s onto something, as both taste amazing.
I was immediately hooked. It made the transition from a dairy filled diet to a dairy free diet easy. Are you convinced yet? I hope so. I haven’t met a person yet who dislikes cashews cheese, so go on, try it. You won’t be sorry.
It’s a great alternative to sour cream, cream cheese or any creamy pasta sauce, but instead of eating dairy you’re filling your body with healthy fats. Amazing!
Note: If you have a basic blender you may need to blend it for longer in order to get it completely smooth. You can also make it as thick or as runny as you like by adjusting the amount of water.
- 1 cup of raw cashews (soaked for 4 hours)
- ¼ cup of water (add more or less depending on how thick you want it)
- 1 lime
- 1 lemon
- Pinch of salt
- Rinse the cashews and then place them into your blender
- Add the water, the juice of the lime and lemon and the salt
- Blend until creamy and smooth
Note: It lasts in the fridge for one week but I doubt it will last that long.