Prep Time: 30 Mins
Total Time: 35 Mins
Serving: Approx. 3 Cups of Cashew Creme
We use this sauce all the time, so we prefer to make larger batches. If you want less, just divide the recipe in half. This can be used as an alternative to sour cream or if you add 2-3 garlic cloves and a little black pepper, it can be used as a creamy white sauce, perfect for pastas or pizza. This recipe lasts 3-4 days in the fridge, or it can be frozen.
*We use a Vitamix (best Christmas gift ever -thanks mom!) and it really helps to ensure a really smooth texture. Before we had a high power blender, we would soak cashews overnight or for at least 8 hours then start at Step 2.*
- 3 C cashews
- 1.5 C water
- 4 tbsp lemon juice (or the juice of 2 lemons)
- 1.25 tbsp apple cider vinegar
- 1 tsp salt
- Place the cashews in a pot and cover with water, bring to a boil and boil for 20-25 minutes, or until the cashews are super soft.
- Once soft, drain water completely and combine all the other ingredients in a blender and blend until smooth!