Lemony Cashew Cream Sauce

Prep & Cook Instructions

1. Add cashews to a medium bowl. Add cold water to cover the nuts by 2 inches. Loosely cover and soak overnight, about 10 to 12 hours. Drain and rinse soaked cashews. 
2. Combine softened cashews with remaining ingredients in a high speed blender or food processor. Blend or process until very smooth, scraping down sides with a spatula, as needed. If too thick, adjust consistency with small increments of additional stock, blending between additions.

Tips:

• To store, cover tightly and refrigerate up to 3 days.
• Create pasta sauces, dips, salad dressings, soups and different variations of cashew cream bowl sauces starting with the soaked nuts and stock. Add any of the following before blending: fresh herbs, sundried tomatoes, sriracha, chili crisp, pesto, chipotle in adobo sauce, olives or mustard.