Cashew Cream Sauce

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The Ultimate Savory Cashew Cream is hands down one of my favorite go-to sauces. I make cashew cream almost weekly because its extremely delicious, dairy free & super easy to make. Eat this over chicken, roasted vegetables, morning eggs, pizza, pasta, whatever you feel like! I usually blend up some herbs with the cashew cream, any herbs are nice but I love Tarragon, Dill, Chives, & Parsley.

This food blog has heaps of dairy based desserts which I love but I try too eat dairy free when I’m not eating dessert. Balanced diet? That’s what I tell myself.

Tips:

• I prefer to use plain olive oil instead of extra-virgin olive oil, extra-virgin has a very strong flavor which over powers the cashew cream.

• Lemon juice is your best friend.

• So is salt.

Enjoy x

The Ultimate Savory Cashew Cream

Cooking Cashews

• 2 cups raw cashews

• 6 cups water

Cashew Cream

• 1 1/2 cups water

• 3 - 4 tablespoons lemon juice

• 1 tablespoon olive oil

• Salt & pepper to taste

Directions

1. Add cashews & water to a medium size pot for boiling. Place on a high heat & boil for 10 - 15 minutes & cashews are floating on the top. Drain, rinse with cold water, and set aside too cool.

2. Once cooled, place cashews in a blender. Add lemon juice, olive oil, salt, & pepper. Pour in 1/2 cup water. Turn on blender for 30 seconds.

3. Continue adding water in small amounts (1/4 cup at a time). Blending in between, until you reach your desired consistency (I like mine a little thick because I use it as a sauce base).

4. Continue blending for 2 minutes, this helps to create a smoother texture.

5. If your using the cashew cream as a sauce base, add any herbs/seasoning you like and whizz up.

6. Pour into an airtight container & refrigerate for up too 3 - 4 days.

Enjoy on chicken, vegetables, pizza, pasta, eggs, plus so much more!

Tag #stripesandwillows