Sumptuously thick and creamy, and endlessly versatile! Dress it up with sweet or savoury flavours. Leave at a dolloping consistency or thin with nut milk or vegetable stock. The choice is yours!
Drain the cashews from their soaking water and rinse in a colander under the tap. (Throw away the soaking water)
60 g cashews
Place the soaked and drained cashews into a blender (preferably a high-speed blender but see notes below).
60 g cashews
Add the water to the blender and season with a pinch of salt.
60 g water
Blend until completely smooth and thick and creamy (usually about a minute but it will depend how high powered your blender is).
a pinch of salt
Notes
The consistency of the cashew cream will depend on how high powered your blender is. The higher the power, the smoother the sauce. To aid a lower powered blender, soak the cashews for longer to make them softer.
This recipe gives a thick dolloping consistency. To thin it down, just add more water. You could also replace the water with nut milk or vegetable stock for additional flavour.
This sauce will keep for about 1 week in a sealed container in the fridge.
Add flavourings as desired. I find it best to leave it fairly neutral as a base sauce in the fridge and then flavour at the time of using. Savoury flavourings could include garlic puree, harissa, herbs, etc. For sweet use, I might add a touch of maple or date syrup and lemon juice. See blogpost for further suggestions and quantities.