Vegan cashew sauce base
Equipment:
Ingredients:
- 400 g Raw cashew kernels
- 300 g Water add more if your blender can't take it - just water it down less when cooking with it or reduce it over the hob
- 1 tsp Olive oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- Flavour variations: see below recipe
Instructions:
- Soak the cashew nuts for at least 6 hours - overnight is easiest. To cheat you can soak in boiling water and keep covered for an hour.
- Drain and then rinse the soaked cashews before using
- Place the soaked cashews in the blender with the remaining ingredients
- Blend until smooth
- Use straight away or place in to any suitable fridge/freezer containers for future use
Notes
Variations:
- Cashew cheese: add turmeric, nutritional yeast, nutmeg, lemon juice, apple cider vinegar, black pepper
- Sour cream: add lemon juice and apple cider vinegar
- Aioli: add fresh garlic, lemon juice, apple cider vinegar, black pepper, extra virgin olive oil