I am constantly soaking cashews on my counter, come over my house and I will show you. But really, they are so versatile. Cashews make for a creamy consistency and I find they pair nicely in recipes with nutritional yeast flakes. I use cashews for all sorts of things like this Alfredo sauce and my all time favorite cream cheese which can double as a spreadable cheese.
This dairy free cashew cream sauce has 4 simple ingredients. I am 99% sure all 4 of these ingredients are in your pantry.
Another great feature of this sauce is that it is ridiculously affordable. I know there are alfredo sauces you can buy in a jar already made and they don't compare to the taste of this homemade one. Plus they are usually around $7-$8!
What you will need
- Food processor
- Raw soaked cashews
- Apple Cider Vinegar
- Sea Salt
- Garlic powder
- Organic vegetable or bone broth
Cashew Cream Sauce
- 2 cups organic raw cashews
- 1/2-3/4 cup organic bone broth or vegetable broth (can substitute for water )
- splash Apple Cider Vinegar
- 1 tsp garlic powder
- 1 tsp sea salt
Soak the cashews overnight in filtered water. Make sure you cover the cashews completely with water, then cover with a lid.
The next day, drain the liquid and add the cashews to a food processor with the rest of the ingredients.
Blend until creamy and smooth. If you find it to thick, add more liquid until you reach desired consistency.