Cashew sauce is a healthy alternative to mayonnaise, it can be used as a dressing for vegetable salads or soups, as a sauce for pasta, as an addition to grilled vegetables or just for a snack with bread. It turns out a creamy sauce without the use of dairy products.
Place the cashews in a bowl and cover with warm water, 5cm above the nuts. Soak for at least 4 hours (up to 8 hours).
When you are ready to make the sauce, drain and rinse the cashews. Place them in a blender along with 3/4 cup of fresh water, lemon juice and salt.
Grind into a puree, adding more water as needed, until you reach a smooth sauce.
The trick to the sauce is to use raw, unsalted cashew nuts. Raw nuts are easier to grind and turn into the most creamy tender sauce. And a high-speed blender is another key to success.
I'm giving a traditional recipe, but you can also experiment with adding herbs and spices. You can try adding garlic, ginger, pepper, etc. to the sauce.
Cashew sauce can be stored in the refrigerator for up to 5 days.
A good dressing for various dishes, as well as for a snack with bread.