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Cashew wonder sauce

Cashew wonder sauce

This sauce is the little black dress of your kitchen, goes with everything and transforms to fit depending the occasion. Have it as a dip with crudités or tortilla chips, a vegan cream for topping your tacos, or as a nice alternative to mayo. It all depends on the consistency and the add ons.

  • Serves 6

  • Total 35M (incl Prep 35M + Cook 0M)

Products used

Extra virgin olive oil 250ml

Extra virgin olive oil 250ml

yiayia + friends

Ingredients

  • 1 cup raw cashew nuts, soak covered in water min 30 minutes
  • 1 garlic clove 
  • 2 Tbsp. lemon juice
  • 1 1/2 Tbsp apple cider vinegar
  • 1/4 cup + 2 Tbsp. water
  • 1 Tbsp. Dijon mustard
  • 1 1/2 Tbsp EVOO
  • Salt and pepper to taste 

Method:

Drain cashew nuts and using a high power blender or food processor blend everything except for 2 Tbsp. water, this are extra in case you need to make the sauce a bit runnier. Taste for seasoning and add more water if you'd like a more runny consistency. The sauce will be ready when is smooth and creamy.

If you make it, like it and find a new way of using it I'd love to know !

Meanwhile here are other ideas:

As a spread for sandwiches, as sauce for a vegetarian (or not) burger or adding capers and gherkin for a vegan tartare sauce for fish and chips.

* If you add 1 tsp of nutritional yeast flakes and a couple more spoonfuls of water it makes a nice vegan Caesar salad dressing.

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