Cashew Sauce

My staple — This Creamy Cashew Mayo will go on anything and everything; need a salad dressing? Acts like mayonnaise. Need a cream for a soup? I gotchu! Creamy Pasta? You bet it’s delicious on top or as the base itself! Heck, drizzle it on avocado toast or dip your chippies in it. You will really struggle to go wrong adding this bad boy to anything, unless you mix it with dessert — please don’t mix it with dessert…

Ingredients:

• 1/2 a cup of raw cashews, soaked in hot water for 15 minutes and strain after

• 1/2 a tsp of garlic powder

• 1 tbsp of coconut aminos

• 1/2 tbsp of apple cider vinegar

• 1/2 a cup of dairy free mylk

• 1/4 cup of coconut water

Method:

• Strain cashews, and rinse! Add all the ingredients to a blender and blend until smooth. Add a tbsp or so of water if the sauce is too thick to thin it out slightly.

• Keep in the fridge for 5-7 days.

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