cashew cream sauce

I’ve been experimenting with cashew cream sauce this year and have had great success with some savory dishes. Cashew cream is a non-dairy, vegan alternative for cream sauces ~ and you can use it in both savory and sweet dishes.

To make your own cashew cream, simply cover whole, raw cashews in a container with water and let soak for anywhere from a few hours to overnight in the refrigerator. To make the cream sauce, drain and rinse the cashews and place in blender with water. The pictured cashews were soaked in water for about 3 hours before being blended in the Ninja ~ 2 cups of cashews were blended in 2 cups of water. To make a thicker cashew cream, you can use less water.