Cashew Cream Sauces

Cashew Cream Sauces

Serves: 4

Ingredients:

Basic Cashew Cream:

  • 1/2 cup raw cashews
  • 1/2 cup water

Pesto + Cashew Cream Sauce:

  • 1/2 cup traditional pesto (or high-quality store bought pesto, such as Costco’s)
  • 1/2 cup raw cashews
  • 1/2 cup water

Sun-Dried Tomato Cashew Cream:

  • 1/2 cup raw cashews
  • 1/2 cup + 1 tbs water
  • 2-3 garlic cloves
  • 1/3 cup oil-packed sun-dried tomatoes, drained
  • 2 tbs fresh lemon juice
  • 1/2 tsp salt

Garlic Cream Sauce:

  • 2 tbs olive oil
  • 1 onion, large, chopped
  • 4 garlic cloves, minced
  • 1/2 cup raw cashews
  • 2 cups of water
  • 1 tbs lemon juice
  • 1 tsp sea salt (+more to taste)

Directions:

All Cashew Cream Sauces, Except Garlic Cream Sauce:

  1. Place all ingredients into a high-powered blender and blend until smooth.
  2. If the sauce is too thick, add a splash of additional water.

Garlic Cream Sauce:

  1. Heat 1 tbs olive oil in a medium skillet over medium-heat.
  2. Add onion and cook until soft (approx. 5 min).
  3. Add garlic and cook for 1 minute more.
  4. Add to a high-powered blender (such as a Vitamix), along with cashews, water, lemon juice, and salt.
  5. Process on high until smooth.

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