Cashew Cream Sauce [Immersion Blender]
This sauce can be substituted for almost any sauce recipes that use cream, to make them vegan friendly. A simple, short ingredient list makes this sauce quick and delicious.
This is for the Immersion Blender only
Ingredients
- 2 cups (300 g) roasted cashews
- 2 ½ cups (600 ml) warm water, plus extra for soaking
- 2 teaspoons onion powder
- ½ teaspoon garlic powder
- salt and freshly ground pepper, to taste
Directions
- Place cashews in a medium glass bowl and cover with warm water. Soak for at least 2 hours.
- Rinse and drain cashews. Pour the 2½ cups of warm water along with seasonings over the cashews.
- Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 to 2 minutes or until desired consistency is achieved. Store in an airtight container in the refrigerator.
Chef's Notes
- This is a perfect recipe to use in a cauliflower gratin dish, or any other gratin that requires baking - substitute equal parts cashew cream sauce for cream.Vegan. Dairy Free. Soy Free. No Saturated Fat. Loaded with healthy fat, protein, and fiber. While this sauce is a healthy replacement to a traditional cream sauce, you'd never know it. Creamy and delicious, this just might be your new go-to cream sauce base.