Ingredients
- A single cup of unprocessed cashews
- Seven tablespoons of water
- Two teaspoons of zesty lemon juice
- Two teaspoons of fragrant rice vinegar
- Half a teaspoon of pure kosher salt
Step 1
Begin by gently placing the cashews in a bowl and submerging them under a generous amount of water. Allow them to soak for a considerable period, ideally from 8 hours to overnight, until they become soft and plump.
Step 2
After the soaking process, drain and give the cashews a thorough rinse before transferring them into the capable hands of a high-powered blender. To this, add a splash of water, along with zesty lemon juice, a touch of vinegar, and a pinch of salt. Let the blender work its magic until the cashews transform into a velvety, finely ground mixture. Remember to scrape down the blender's sides to ensure every bit is well incorporated. Gradually pour in the remaining water and blend until a luxuriously smooth consistency is achieved.
Step 3
Once the cashew cream reaches its desired silkiness, carefully transfer it into a jar with a snug-fitting lid. This delightful concoction can now find its rightful place in the refrigerator, ready to add a touch of creamy elegance to your culinary creations.
Extra Tips & Suggestions
- 1. Keep your creamy cashew sauce in an airtight glass container to maintain its freshness and prevent any odors from seeping in.
- 2. Store the sauce in the refrigerator to extend its shelf life and preserve its creamy texture.
