Savory Cashew Cream Sauce

AddToAny

This is our go-to substitution in any recipe that calls for a butter- and flour-based sauce.

Prepare in advance

3

Shallots (medium, chopped)

1

Onion (medium, chopped)

3 cloves

Garlic (chopped)

2 tablespoons

Coconut Oil (or grapeseed oil)

4

Carrots (chopped)

3 stalks

Celery (chopped)

1 cup

Raw Cashews (soaked)

3 tablespoons

Fresh Lemon Juice

1 pinch

Cayenne Pepper (to taste)

Salt & Pepper (to taste)

Yield	Cups

On medium heat, sauté shallots, onion, and garlic in oil until soft.
Add carrots and celery and cook for a few minutes.
Add cashews and their soaking water and cook until vegetables are soft.
Remove from heat and let cool a few minutes, then blend in food processor until smooth.
Add lemon juice, cayenne pepper, salt, and pepper. Continue to blend in food processor until very smooth. Add more water to adjust the consistency of the sauce, if needed.