This simple, yet versatile recipe can boost the flavor of many dishes. I find myself putting a dollop of this cashew cream sauce on just about everything. Or, I use it as a dip. By adding different spices or herbs, your options are endless.
- 1 c raw cashews
- 1/2 – 3/4 c water
- 2 T lemon juice
- 1 T apple cider vinegar
- 1 t sea salt
- 1 t garlic powder
Soak cashews in water overnight or at least 2-3 hours. Drain and rinse. Combine all ingredients in blender and blend until smooth.
The thickness of your sauce will depend on how much water you use. I generally use 1/2 c because I prefer the consistency to be like sour cream. If you prefer a thinner sauce, then use more than 1/2 c water. You can always start with the smaller amount of water and then add more if you want to thin. Your choices for flavors are endless with this cream sauce. You can add a number of different spices to create the perfect dip. Garlic granules, onion powder or flakes, chili powder or taco seasoning. Add fresh herbs like basil, parsley or cilantro. Jalapeños or olives. What about spinach dip!!