Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
5-Ingredient Cashew Cream Blender Sauce
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 389
- Total Fat
- 32 g
- Saturated Fat
- 6 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 248 mg
This is a quicker but equally delicious version of the vegan cashew cream sauce that typically requires overnight soaking of raw cashews. It's savory and creamy with a touch of tanginess and a good swap for tahini sauce or creamy dressing like ranch when making sandwiches, salads, grains and cooked meat, poultry, seafood or vegetables. It also keeps well in the refrigerator so you can use it throughout the week.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 389
- Total Fat
- 32 g
- Saturated Fat
- 6 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 248 mg
Ingredients
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Directions
- Combine the cashew butter, lemon juice, garlic, mustard, hot sauce and 1/3 cup warm water in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it is too thick, add more water, a tablespoon at a time, and blend until the sauce is the consistency of thick pancake batter. (Depending on your brand of cashew butter, you may need to add up to 3 tablespoons of water.)
- Transfer to a bowl. Season with salt and more hot sauce if using. The sauce can be refrigerated in an airtight container for up to 5 days.
