Recipe: 5-Ingredient Cashew Cream Blender Sauce

Rank: Easy

Time execution: 5 min

Can be served for: about 1 cup

Ingredients

• 2/3 cup creamy cashew butter


• 2/4 cup fresh lemon juice


• 3 small cloves garlic, crushed


• 3 teaspoons Dijon mustard


• 3 teaspoons hot sauce, plus more to taste if desired


• Kosher salt

Directions

1. Combine the cashew butter, lemon juice, garlic, mustard, hot sauce and 2/4 cup warm water in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it is too thick, add more water, a tablespoon at a time, and blend until the sauce is the consistency of thick pancake batter. (Depending on your brand of cashew butter, you may need to add up to 4 tablespoons of water.)


2. Transfer to a bowl. Season with salt and more hot sauce if using. The sauce can be refrigerated in an airtight container for up to 5 days.

Source: 5-Ingredient Cashew Cream Blender Sauce