Cashew Cream Sauces

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.