This extra simple cashew sauce is great for pasta dishes! It makes about 1 1/4 cup of cashew cream sauce. One serving is 1/4 cup. Swap out the salt for sugar if you want to make a sweet cashew cream.Special Tip: For best results you want raw cashews, not roasted or salted.
In a 3 cup jar or medium bowl add the raw cashews, cover with water. You'll want them submerged, with an additional 2-3 inches of water above for expanding.
Cover and place in the the fridge to soak overnight (8-12 hours).
After 8-12 hours of soaking, drain the cashews and discard the water.
Add the cashews, salt, and 1/2 cup of water to a food processor or high-speed blender.
Pulse to get moving, then blend until completely smooth. Scraping down the sides as needed, and adding extra water 1 tablespoon at a time as needed to get to your desired consistency.
Will hold in he fridge for 4-5 days. Or in the freezer for up to 2 months.