Cashew Cream Sauce

Ingredients

• 1 cup raw cashews, soaked 2 hours
• 240 ml water or vegetable broth
• 1 garlic clove
• 1 tbsp lemon juice
• 1/2 tsp salt

Steps

1. 1Drain soaked cashews and rinse under cold water.
2. 2Add cashews, water (or broth), garlic, lemon juice, and salt to a high-speed blender.
3. 3Blend on high for 2 minutes until completely smooth. Add more liquid for a thinner consistency.
4. 4Use immediately or store in an airtight jar in the refrigerator for up to 5 days.
5. 5Use as a pasta sauce base, stir into soups, drizzle over roasted vegetables, or serve as a dip.