Basic Cashew White Sauce

This recipe makes a basic, plain cashew white sauce for savoury recipes. Put 1 cup of cashews into a bowl and cover completely with water. I like to get them soaking in the morning and then when I’m ready to cook dinner, they’re nice and soft. Leave on the counter or in the fridge until you’re ready to use them. 

Ingredients

• 1 cup of cashews, soaked 4 hours minimum (the longer the better) 

• 2 cups vegetable or mushroom stock

Directions

• Drain the soaked cashews and add to a food processor or Vitamix.

• Prepare 2 cups of liquid of choice. Add 1 full cup and blend it really well.

• Add the rest of the liquid as needed, depending if you want a thick or a thin sauce. A thick sauce only needs about 1 cup of liquid, a thin sauce can use the full 2 cups. 

Notes

• Adjust with the leftover liquid to get the thickness you want. If the sauce is too runny in the end, you can fix it by making a roux and adding the sauce to that.