Cashew Cream Sauce - Vegan

By tammy1365

Ingredients

• 2 cups raw cashews1 cup mixed tender herbs, such as parsley, cilantro, dill, and/or basil2 Tbsp. unseasoned rice or distilled white vinegar1 Tbsp. kosher saltCrudités, such as radicchio, carrots, radishes, and batons of bread (for serving)

Preparation

Step 1

Hide All ImagesBring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.