Creamy Garlic & Cashew Sauce {oil free}

Tuesday, June 26, 2018

Aside from, the oh-so-delicious option of, hummus, creamy vegan sauces and dips are few and far between in mainstream supermarkets and, while I could quite happily devour hummus on a daily basis, variety is the spice of life and it never hurts to mix it up once in a while. So, to spice up my savoury meals, I've put together a creamy garlic cashew sauce that was surprisingly hard to name because, I'm not overexaggerating when I say that, this sauce goes with everything. It can be anything from a vegan aioli or a dip for crisps and veggies to a pasta sauce or salad dressing. In the end, I just decided to keep it simple and call this, bloomin' delicious and super versatile, sauce exactly what it is - a creamy garlic and cashew sauce that you can add to what ever you bloomin' well fancy!

You will need:
- 200g Cashews (soaked in water overnight)
- 3 Tablespoons nutritional yeast
- Juice of 1 and 1/2 lemons
- 2 Large Cloves garlic
- 100ml Water
- 100ml Almond milk
- Salt to taste

The night before making this recipe, add your cashews to a bowl, cover with water and place in the fridge to soak overnight. But, if you're in a rush or forget to soak your cashews, soaking them in hot water for an hour or so works well too!

The next day, drain your cashews and add to a food processor along with your almond milk and water  and combine until smooth.

While the cashews blend, crush your garlic cloves and sauté on a medium heat for a couple of minutes.

Once the cashews have been blended into a smooth sauce, add your lemon juice, garlic, nutritional yeast and salt to the food processor and blend again until well combined.

Now, simply add your sauce to an airtight container and store in the fridge and you've got a delicious sauce that's ready to add to all of your savoury meals - it's really that good.

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