Cashew Cream Sauce

Ingredients

• 1 cup raw cashews, soaked 2 hours
• 240 ml water or vegetable broth
• 1 garlic clove
• 1 tbsp lemon juice
• 1/2 tsp salt

Steps

1. 1
   Drain soaked cashews and rinse under cold water.
2. 2
   Add cashews, water (or broth), garlic, lemon juice, and salt to a high-speed blender.
3. 3
   Blend on high for 2 minutes until completely smooth. Add more liquid for a thinner consistency.
4. 4
   Use immediately or store in an airtight jar in the refrigerator for up to 5 days.
5. 5
   Use as a pasta sauce base, stir into soups, drizzle over roasted vegetables, or serve as a dip.