Ingredients
Cashews
- 1 cup raw cashews (whole, halves, or pieces – 4 1/2 to 5 oz total)
Liquid & Seasonings
- 3 cups boiling water
- 2 tablespoons nutritional yeast
- 1 garlic clove, peeled
- 1 tablespoon lemon juice
- ½ teaspoon fine salt + more to taste
- ¾ cup unsweetened almond milk
Instructions
- Soak the Cashews: Place the raw cashews in a small bowl and cover them with 3 cups of boiling water. Cover the bowl with a plate and let it sit for 30 minutes to soften the cashews. This step is crucial for achieving a creamy texture in the sauce.
- Drain the Cashews: After soaking, drain the water from the cashews carefully and transfer the softened cashews to a high-power blender.
- Add Flavoring Ingredients: Add the nutritional yeast, peeled garlic clove, lemon juice, half a teaspoon of fine salt, and ¾ cup of unsweetened almond milk to the blender with the cashews.
- Blend Into Sauce: Blend all ingredients on high speed for 1 to 2 minutes. Stop occasionally to scrape down the sides to ensure everything is evenly blended. Continue until the sauce is very smooth.
- Adjust Seasoning: Taste the sauce and adjust salt and garlic amounts if needed to suit your preference. The sauce is now ready to be tossed with your favorite pasta or used as a creamy dip.
Notes
- Soaking cashews is essential for the creamy texture; do not skip this step.
- You can substitute almond milk for another unsweetened plant-based milk if preferred.
- For a thinner sauce, add a bit more almond milk while blending.
- Nutritional yeast adds a cheesy flavor; omit if allergic or substitute with vegan cheese powder.
- This sauce stores well in the refrigerator for up to 4 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 30 minutes (for soaking)
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
