This creamy, all-purpose sauce is great for us lactose intolerant folks.
Course
Side Dish
Cuisine
American
Keyword
cashew, cream, herbs, vegan
AuthorDéja Todman
Ingredients
2cupsraw cashews
1cupmixed tender herbssuch as parsley, cilantro, dill, and/or basil
2Tbsp.unseasoned rice or distilled white vinegar
1Tbsp.kosher salt
Cruditéssuch as radicchio, carrots, radishes, and batons of bread (for serving)
Instructions
Bring 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.
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 a spatula, scoop cashew cream to a medium bowl. Serve with bread and crudités.