Wednesday, March 27, 2013

Lemon Garlic Cashew Cream Sauce

Yep, I'm pretty obsessed with making creamy sauces out of soaked cashews.  It's just so amazingly rich you forget you're eating something vegan.  This is one of my simplest sauces that you can definitely build upon.  It's great on pasta as pictured but also good poured on veggies or salad or as a dip too.  You can even use a little less liquid to make it thicker as a spread which is really great on sandwiches or on pizza in lieu of cheese. Oh so many things you can do with this!
Makes 1 cup
1/2 cup cashews, soaked overnight, water reserved
1/4-1/2 cup reserved soaking water or unsweetened almond milk
2-3 tsp lemon juice
2-3 cloves garlic, finely chopped
Salt and pepper to taste
Place ingredients in blender or food processor and blend until smooth and desired consistency is reached. 

1 comment:

Micaella Lopez said...

That sounds great! I have to be careful about how much dairy i consume, usually use almond milk for cereal. I might would like to try this!

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