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
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.