Easiest, creamiest, cashew nut sauce!
Happy February!! I feel like January was one of those months that felt like it was dragging a little bit, then all of a sudden – it went!
Regardless, I hope it was a great one for you and helped set the tone for the rest of the year.
Today I’m bringing you the most simple, versatile, creamy cashew-nut sauce! Once the cashews have been soaked for a couple of hours, this really only takes 5-minutes to whip up, which is great when you’re looking for a quick, fool-proof, go-to sauce. What I love most about this recipe is once you’ve cracked it, there’s room to spice it up; adding herbs, spices or even a sweetener (we’ll get to that bit).
When you read the recipe, don’t be put off by the ‘soaking’ of the cashew nuts. It can seem like such a faff, but if you leave the cashew nuts to soak before you pop out in the afternoon, by the time you’re back for dinner, they’ll be ready to use!
Like always, make sure you tag me in any photos if you attempt this over on Instagram: @olimatafitnessuk.
Wishing you a blessed and peaceful week,
Recipe (yields about 2 ½ cups):
- 2 cups of unsalted cashew nuts
- 3 cloves of garlics
- Salt and pepper, to taste
- 2-3 tbsp of olive oil
- 1 ¼ cup of stock, (made up as instructed)
- Any extras you fancy (keep reading for suggestions)
- Place cashew nuts in a lidded jar, or bowl, and cover with water to soak for around 2 hours. Once soaked, drain and rinse.
- Next, empty the drained cashews into a blender or food processor with the other listed ingredients. Blend to form a smooth, creamy puree.
- Add more stock/water throughout if you feel like the sauce needs to create a desired consistency.
- … and that’s it!
As pictured, I decided to stir mine into some drained spaghetti for a ‘carbonara-esque’ sauce. However, the possibilities really are endless!
Other ways you could jazz this sauce up:
- Fresh chilli/hot sauce
- Nutritional yeast (for a more ‘cheesy’ sauce/dip)
- Fresh herbs e.g basil or coriander
- Sweetener! To do this; you should use water instead of stock, whilst also removing the salt, pepper, garlic and olive oil from the recipe and instead add something sweet like: agave, coconut sugar or cacao powder for a smooth desert.
Note to you: its best to keep the soaking time between 2-4 hours, otherwise the cashews give a chunky/watery texture, rather than a smooth and creamy like pictured.