Do you love cream sauces as much as I do, but you just can’t eat them (lactose intolerant, eating Paleo, eating Vegan, don’t have any cream in the house)? Then this lemon cream sauce recipe is for you…there’s no cream in it. Which then leads to the questions: how can you call it cream sauce and what makes it creamy? Cashews. Yes, the nut, cashews.
Remember that ridiculously good vegan vanilla ice cream recipe I posted a couple of weeks ago? Those cashews that worked their creamy magic in the ice cream can do the same thing in sauces too. If you haven’t figured it out yet, cashews are a Vegans’ secret weapon when it comes to making things that have a creamy texture to them.
Pureed cashews, or cashew cream is an excellent sub for heavy cream in both sweet and savory recipes. No, it won’t whip up like whipped cream, but as a base for sweet or savory sauces it’s fantastic. It’s especially good if you need to make a recipe that will be consumed by someone with special dietary needs: no dairy, no eggs and no soy.
The hardest part about this lemon cream sauce recipe is remembering to start it 5 or 6 hours before you need it. (Since you need to soak the cashews before blending them up). Speaking of soaking cashews….Did you know that soaking nuts helps to release more of their nutrients? It also helps your body digest them a bit easier.
I used this as a lemon sauce for fish (see picture), but I also used it as a dipping sauce for grilled shrimp, topped baked chicken with it and stirred it into pasta. Talk about a versatile sauce recipe. You could also thin this out a bit more and maybe add a touch more garlic and use it as a creamy salad dressing too.
- ½ Cup Raw Cashews
- ¼ Cup Water
- 3 Tablespoons Lemon Juice
- 1 Clove Garlic
- 4 Sprigs Thyme (leaves only)
- Kosher Salt
- Freshly Ground Black Pepper
- Cover cashews by 1" with water and let sit for 5-6 hours, then drain.
- Add all ingredients to blender (salt and pepper to taste) and buzz until everything is smooth and liquified. If you want a thinner consistency, add more water 1 tablespoon at a time.
- Store in covered container, in the refrigerator 3 or 4 days.
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