What I love about cashews is how versatile they are and how creamy you can make them by just soaking them in water overnight and passing them in the blender. They make a great substitute to dairy products ranging from milk to cream to cheese and are the most neutral tasting nut which makes them perfect for either sweet or savory preparations! They may be high in fat but… it’s the good/healthy kind of fat.
| 2 people | 10 minutes | Vegan | Gluten Free |
Ingredients
Instructions
80g raw cashews
20g nutritional yeast
20g lemon juice (about half a lemon)
20g olive oil
70 to 80g water (look at consistency)
3g salt
Soak cashews overnight in the fridge. If you don’t have time for this, soak them quickly in boiling water for 20 minutes to soften them as much as possible. The more you soak them, the creamier your sauce will be. Strain them before use.
Blend all ingredients in a mixer until smooth. This might take about 3-4 minutes. You can open the mixer and check the consistency: if too thick, add a little water.
Serve with your favorite pasta or veggies. For this recipe I used quinoa “pipe rigate” shaped pasta. I also added some stir-fried mushrooms and basil.
