Creamy Dreamy Five Minute Garlic Cashew Sauce
I have never liked cashews. But this Garlic Cashew Sauce is a serious game changer! I am honestly incredibly upset that it took me 34 years to find out about this stuff!!
It’s totally not what I expected when I heard “cashew sauce”. It isn’t at all nutty and it takes on the flavor of whatever is added to it perfectly. I can remember the first time I tried cashew sauce….I cried. CRIED! It was dreamy, it was creamy, silky, savory + had my brain going in every direction of how I could use this as a base for so many amazing variations of this sauce! Vegan or not, you will be OBSESSED!
Cutting out dairy was a little bit of a challenge because, well, I LOVED butter + sour cream + cottage cheese + cream cheese + ice cream + all the things creamy in this world. But I had no idea that there were other alternatives out there. Alternatives that are not only better for you + for the environment, but could even taste, dare I say, BETTER than my OG dairy products?!
I’m not lying when I say we make this sauce several times a week and use it on almost everything! I know it’s just a sauce, but I feel so empowered by this simple, 4 ingredient condiment and know you will too.
This sauce is amazing poured over: roasted vegetables, as a dip for chips or raw veggies, spread on a sandwich, drizzled all over a fresh baked pizza, mixed into a pot of mashed potatoes, melted into a quesadilla, or just grab a spoon and indulge!! Ok, maybe that last option is a little much. I have never done that…..except for, that one time.
Enough chatter, lets make some sauce!!
All you need:
- Organic raw cashews
- Fresh garlic
- Salt
- Water
So simple. You’ll need to soak the cashews in hot water for at least 20 minutes to soften them up. If you have a high powered blender, soaking is not necessary. Then you just throw all the ingredients into your blender and blend till creamy + smooth. Seriously….thats really it! You can also add nutritional yeast for a more ‘cheesy’ flavored sauce. Honestly, the possibilities are endless.
If you try this recipe, let me know by leaving a comment and/or rate below + don’t forget to tag your photos #TygerEats on Instagram! Last, but not least, for easy reference of this recipe, Pin it!
- 1 cup soaked cashews
- ¾ cup water
- 2 large cloves of garlic
- ¼ tsp salt
- Soak cashews in a bowl, with piping hot water for 20 mins to soften. Drain, rinse and put in blender.
- To blender add garlic, water + salt.
- Blend on high until creamy and smooth. Taste and adjust flavor as needed. Add more garlic for kick, salt for saltiness, or a bit more water if it's too thick.
- Pour into a mason jar and keep refrigerated for up to a week. (If it lasts that long!)
- If you have a high powered blender, such as a Vitamix or Blendtech, soaking the cashews is not necessary.
Enjoy!
xo,
5 Comments
Pretty + Practical Kitchen Essentials – Tyger Alexis
February 2, 2018 at 9:47 pm
[…] We use this blender multiple times a day, EVERY day. Not just for smoothies, but also: nut milks, garlic cashew cream sauces, ‘nice’ cream + creamy soups. Super easy to clean and even easier to use. This specific […]
Vegan Black Bean + Kale Quesadilla – Tyger Alexis
December 30, 2017 at 3:59 pm
[…] all about the layers in this simple dish. The tortilla goes down first, followed by a layer of the cashew cream. Then a layer of fresh chopped kale, some savory black beans and another layer of cashew cream to […]
Kraljica Drame
December 28, 2017 at 6:03 am
Super post
https://kraljicadrameblog.wordpress.com/2017/12/14/1995/
Arielle
December 19, 2017 at 6:05 pm
Love!! I want to try this recipe, where do I find raw cashews? I’ve never seen them raw.
tygeralexis
December 19, 2017 at 11:35 pm
Oh you will love it! There is a link in the recipe to order some on amazon. But to snag them locally, you can find at Trader Joe’s, Lidle, Harris Teeter, Whole Foods! They just haven’t been roasted or salted and will say “raw” on the package. ☺️