Garlic Cashew Cream
Homemade sauces are powerful! They seem simple, but they really are such a key to creating delicious vegetable based meals with ease throughout the week. I always recommend people to keep at least one homemade sauce (my go-to is normally a pesto) in the fridge to add to their lunches and dinners throughout the week.
Why? Because it makes your food taste good. Simple as that. Tastier food = more satisfied = crave less junk.
I’ve got a few favourite sauces from hemp seed pesto to beetroot hummus to creamy hemp and coriander dressing.
![](https://livkaplan.wpengine.com/wp-content/uploads/2020/08/IMG_9884-768x1024.jpg)
Garlic Cashew Cream
![](https://livkaplan.com/wp-content/uploads/2020/08/IMG_9884.jpg)
Homemade sauces are powerful! They seem simple, but they really are such a key to creating delicious vegetable based meals with ease throughout the week.
![](https://livkaplan.com/wp-content/uploads/2020/08/IMG_9884.jpg)
Serves:
10
Prep time:
4 hours
Cook time:
0 minutes
INGREDIENTS
- 1 cup raw cashews
- 1 clove garlic, chopped
- ½ lemon, juiced
- ¼ tsp salt or to taste
METHOD
- Place cashews in a bowl and cover with water. Place in the fridge and leave to soak for 4 hours.
- To prepare the sauce, drain the cashews and add to the blender with garlic, lemon juice, salt and ½ cup (125ml water). Blend until smooth and store in a jar in the fridge.