Coconut Vegan Cashew Cream Sauce
Coconut Vegan Cashew Cream Sauce is a sauce that serves 4. One portion of this dish contains roughly 6g of protein, 17g of fat, and a total of 210 calories. For 80 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 38 people have made this recipe and would make it again. Head to the store and pick up cashews, light coconut milk, salt, and a few other things to make it today. It is brought to you by Food Faith Fitness. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is good. Similar recipes are Vegan Cashew Cream Cheese, Peanut Butter and Jelly Coconut Cashew Sandwich Cookies (no-bake, vegan, gluten-free), and Cashew Whip (Soy-Free Vegan Whipped Cream).
Servings: 4
Preparation duration: 5 minutes
Ingredients:
1 cup Cashews, 140g
10-12 Tbsp Light Coconut Milk*
Pinch of salt
Equipment:
baking paper
baking sheet
oven
plastic wrap
blender
bowl
Cooking instruction summary:
InstructionsPreheat your oven to 400 degrees and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool. Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover them with plastic wrap and refrigerate for 8 hours. Once the cashews have sat for 8 hours, drain the water and add them into a high powered blender. Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your blender, this could take some time, and you'll need to stop to scrape down the sides often. Cover and refrigerate until ready to pour on ALL THE THINGS.
Step by step:
1. Preheat your oven to 400 degrees and line a small baking sheet with parchment paper.
2. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool. Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover them with plastic wrap and refrigerate for 8 hours. Once the cashews have sat for 8 hours, drain the water and add them into a high powered blender.
3. Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your blender, this could take some time, and you'll need to stop to scrape down the sides often. Cover and refrigerate until ready to pour on ALL THE THINGS.
Nutrition Information:
covered percent of daily need
