Instructions
- Soak the Cashews: Place the raw cashews in a heatproof bowl and cover them with hot water. Let them soak for at least 30 minutes to soften, or you can soak them overnight for best results. After soaking, drain and rinse the cashews.
- Blend the Cashew Sauce: In a high-speed blender, combine the soaked and drained cashews, 1/2 cup of water, minced garlic, nutritional yeast, lemon juice, salt, and black pepper. If you're using any of the optional add-ins, add them now as well.
- Blend until Smooth: Start blending on low, gradually increasing the speed to high. Blend for 2-3 minutes or until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides of the blender with a spatula as needed to ensure everything is well combined.
- Adjust Consistency: If the sauce is too thick, add a little more water, 1-2 tablespoons at a time, and blend until you reach your desired consistency. Keep in mind that the sauce will thicken slightly as it cools.
- Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You can add more salt, pepper, or lemon juice to suit your preference.
- Serve: Pour the creamy cashew sauce into a saucepan and warm it over low heat if desired, or simply drizzle it over your favorite dishes. This sauce is perfect for pasta, roasted vegetables, or as a dip for bread and raw vegetables.
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Storage: Store any leftover sauce in an airtight container in the refrigerator. It should keep for about 4-5 days.
