Vegan Cashew Sauce Recipe
This creamy cashew sauce is an excellent vegan alternative to dairy cream. It is thick, luscious, and super creamy. Learn how to make cashew sauce in a few simple steps.
- 1 Cup cashew nuts
- 2 Cup water
- 1/4 Cup extra virgin olive oil
- 2 garlic cloves
- 1/2 teaspoon black peppercorns
- Salt to taste
Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add cashew and cook for 5 - 6 minutes. Turn off the heat. Transfer cashews to a colander and rinse with cold water.
Blend together cashew, olive oil, garlic, salt, and pepper to a smooth paste.
Creamy Cashew Sauce is ready to use. Store it in the refrigerator for 1 week in an airtight container.
- Cashew Sauce has a smooth and creamy consistency. Use more olive oil if required to get the desired consistency.
- Avoid using water to grind the cashews. It reduces the shelf life of the sauce as it spoils very fast.
Calories: 603kcal | Carbohydrates: 21g | Protein: 12g | Fat: 55g | Saturated Fat: 9g | Sodium: 21mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 5mg