5-Ingredient Cashew Cream Blender Sauce
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 389
- Total Fat
- 32
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 248
- Total: 5 min
- Active: 5 min
Ingredients
1/2 cup creamy cashew butter
1/4 cup fresh lemon juice
2 small cloves garlic, crushed
2 teaspoons Dijon mustard
2 teaspoons hot sauce, plus more to taste if desired
Kosher salt
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.