Cashew Sauce is my go-to sauce recipe. It is easy and deliciously creamy. Only 4 ingredients and, after soaking the cashews, it's ready in just 5 minutes!
I have loved having this recipe in my bag. It goes so great on pasta and is easier to fit into macros or a Mediterranean Style Diet. If you've never tried, I definitely recommend adding this on top of some Zucchini noodles. So good!
Recently, Dustin has had some gut and GERD issues, so I have had to cut down on tomato-based sauces, like this four-cheese tomato sauce.
Even though my other sauces, like this homemade alfredo sauce, are clean recipes with minimally processed ingredients, certain foods still trigger his acid reflux, and until we get that under control, he has to limit or remove the more acidic-based foods.
This 4 Ingredient Cashew Sauce fixes this perfectly. It has been allowing the family to still enjoy pasta without tomatoes or dairy. Since some of us try to be as dairy-free as possible.
In This Post You'll Find:
Reasons You'll Love It
- Very easy - just soak and blend the ingredients
- Stores easily in the fridge
- Creamy and delicious
- It's healthy and follows the Mediterranean Diet
Ingredient Notes For Cashew Sauce
Cashews: Cashews are such a versatile nut. Besides making this cashew sauce, I have used them in savory dishes, like Slow Cooker Cashew Chicken, Lime Crema Sauce, and even desserts, like this Cherry Vegan Cheesecake. Make sure you buy raw, unsalted cashews as they will soften the best, and are the least processed.
Water: Water is your friend in this recipe. We will use it to soak the cashews, blend the cashews, and also thin out the cashew sauce later if we store it in the fridge. I recommend using filtered water that you'd be fine drinking when you blend the cashews. If you'd prefer to use unsweetened milk or low-sodium chicken broth, that would work as well. I keep it as water so the sauce can be used for a variety of recipes later.
How To Make Cashew Sauce
Step 1: Place raw cashews in a large bowl. Cover completely with water and soak for 2 hours. (Pro tip: to reduce this time, you can use boiling water - sometimes, I've ven microwaved them to soften, though the texture isn't as smooth).
Step 2: Drain and rinse thoroughly
Step 3: Add soaked cashews to blender, along with water, garlic, and sea salt.
Step 4: Puree until very smooth, approximately 2-3 minutes. If you see lumps, continue to blend. You may need to use the Vitamix wand or a spatula to break it up.
Step 5: If the sauce becomes too thick, add water to reach the desired consistency.
Step 6: The cashew sauce can be used immediately or stored in the fridge for up to 4-5 days.
Cashew Sauce Goes Well With:
- Chicken: Lately, we have used this cashew sauce a ton with this Chicken Florentine Dish. But any chicken dish where you want a creamy sauce would go great.
- Veggies: Pouring cashew sauce over some Zucchini Noodles would go great. You could also add it over a variety of these spiralized noodles.
- Seafood: On top of these pan seared scallops or this healthy shrimp scampi would also add a nice creaminess.
- Pizza: We've even used it as a base for this Chicken Alfredo Pizza and it was fabulous.
More Sauce Recipes
- How To Make Honey Roasted Peanut Butter | Super Easy Homemade Peanut Butter Recipe!
- 4 Ingredient Homemade Alfredo Sauce (That You’d Never Guess Was Healthy!)
- Cauliflower Cheese Sauce
- Sweet BBQ Sauce
- Simple Tomato Sauce
4 Ingredient Cashew Sauce
Equipment
- blender
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 3 ½ cups raw, unsalted cashews (16 oz)
- 2 cups water , plus more to soak
- 1 clove garlic
- 1 teaspoon sea salt
Instructions
- Place cashews in a large bowl. Cover completely with water and soak for 2 hours. (Pro tip: to reduce this time, you can use boiling water.)
- Drain and rinse thoroughly.
- Add soaked cashews to blender, along with water, garlic, and sea salt.
- Puree until very smooth, approximately 2-3 minutes. If you see lumps, continue to blend. You may need to use the vitmaix wand or a spatula to break it up.
- If the sauce becomes too thick, you can add additional water to reach desired consistency.
- Can be used immediately or stored in the fridge for up to 4-5 days.
- *When stored in fridge may require an addittional ¼ cup water to loosen.
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