Cashew Cheese Sauce (V)
Yield: ~ 16 fl. Oz. of sauce
Ingredients:
2 C Cashews (raw, unsalted or roasted salted is fine. I usually soak roasted for a little while and add less salt).
1 ½ C water (can adjust for desired consistency. It will turn out like soft hummus after refrigeration like this).
Juice of 2 lemons (~ 3-5 Tbsp lemon juice)
½ tsp Paprika (smoked is yummy!)
½ tsp Mustard Powder (or yellow mustard)
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp - 1 tsp Salt
Instructions:
1. Prepare the Cashews:
Soak cashews if desired.
Measure out 2 C of cashews into a blender.
2. Blend to Smoothness:
Add 1 ½ C of water to the cashews in the blender. Blend until you achieve a smooth, creamy consistency of your liking.
3. Season:
Stir in lemon juice, paprika, mustard, garlic, onion, and salt.
Stir to combine.
4. Adjust and Chill:
Taste the cashew cheese and adjust the seasonings to your preference if desired.
Serve immediately or store in the refrigerator until ready to use. (It will thicken slightly when refrigerated).
Serving Suggestions: This versatile cashew cheese can elevate your salads as a dressing, serve as a dip for chips, or enhance rice bowls as a garnishing sauce. Get creative!
