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Vegan Cashew Cream Sauce (vegane Cashew-Sahnesauce)

Cashew cream sauce is popular among vegan recipes and is really quite easy to make. This creamy sauce is a combination of simple healthy ingredients: cashews, water, and salt. Lemon juice is optional, but we love its tangy flavor so we always add it in. 

Ingredients:

• ½ cup + 2 tablespoons (150 ml) water 
• 1 cup (140 g) raw cashews
• 2½ tablespoons (37 ml) lemon juice
• ¼ teaspoon (1.5 g) salt

Instructions:

1. Add all ingredients to a blender or food processor. Blend or process until completely smooth, scraping down the sides of the blender or processor.
2. Adjust ingredients, to taste, if necessary.

Notes/Hints:

• If you do not have a powerful blender, be sure to soak cashews in water ahead of time for 5 to 8 hours. Alternately, you can boil them in a pot for 10 to 15 minutes. Simply drain and rinse the softened cashews and add them to the recipe. 
• Add a little less or a little more water to get your cashew cream to the desired consistency.
• Store in an airtight container for up to one week.
• It will thicken in the refrigerator. If you find it too thick, simply add a little bit of water and stir.
• Save time by juicing a bunch of lemons ahead of time and freezing the juice in ice cube trays. Each cube is approximately 1 tablespoon.
• Cashews are expensive, but one cup of cashews will give you one week’s worth of cashew cream.

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10.20.2021 revision update