5-Ingredient Blender Cashew Cream Sauce

Votes: 1

How to Make - 5-Ingredient Cashew Cream Sauce in a Blender

Time: 5 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 195, total fat 16 G., saturated fats 3 G., proteins 6 G., carbohydrates 10 G., fiber 1 G., cholesterol 0 mg, sodium 124 mg, sugar 0 G.

This is a quicker, yet equally delicious, version of vegan creamy cashew sauce. Unlike the traditional recipe, you don't need to soak the cashews overnight. The sauce is savory and creamy with a hint of tartness. It's a great substitute for tahini or a creamy dressing like ranch when preparing sandwiches, salads, grains, meat, poultry, seafood, or vegetables. The sauce keeps well in the refrigerator, so you can use it within a week.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup cashew cream paste
1/4 cup freshly squeezed lemon juice
2 small cloves garlic, crushed
2 teaspoons Dijon mustard
2 tsp hot sauce + more to taste

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cashew nuts, lemon juice, Dijon mustard

Cooking the dish according to the recipe:

Combine cashew butter, lemon juice, garlic, mustard, hot sauce, and 1/3 cup warm water in a blender and blend on high speed until smooth, scraping down the sides of the blender with a rubber spatula.
The sauce should be the consistency of thick pancake batter. If it's too thick, add more water, 1 tablespoon at a time, and whisk until the desired consistency is reached. The amount of water will depend on the thickness of the specific cashew butter you'll be using.