This is my favourite sauce of all time. It's a fluffy, yellowy, luxurious dream that I always have in my fridge.
The first thing you want to do is soak the cashews. I prefer to do it overnight in the fridge.
If you are in a hurry, you can soak them quickly by pouring boiling water over them and letting them sit for 20 minutes. No matter how you do it, just put the cashews in a bowl and cover them with water. We will rinse the water off later, so the amount of water doesn't matter as long as they are well covered.
Next step is to drain the cashews in a sieve and put all the ingredients into the mixer. I chop the carrot into smaller pieces to help my blender, poor thing.
Run until smooth. Depending on what blender (or mixer) you have, the time varies. I run mine for 30 seconds. Then I pause and shake the can a bit. I have been known to sing along with Taylor Swift and I just shake it off. Then, I run the blender again for another 30 seconds. And there you have it! A golden creamy fluff!
You can eat it immediately, but it will get fluffier after a couple of hours in the fridge. Its shelf life is about a week (if it lasts that long).
For this cashew sauce, you will need a mixer of some kind.
I don't want to call this sauce mayonnaise (because it isn't), but I want to give you a clue about what it could be used as. But then again, I eat this to just about anything, particularly dishes with quinoa or similar.
As you can see in the ingredients list, you have two options. Either chickpea water or plain water + soy lecithin. Both methods work just fine. I like the chickpea water version better, though. The sauce turns out even more fluffy with that.
When I cook chickpeas, I save the water and store it in the freezer for later use, like for this sauce. But sometimes I run out and then go with the other method.
It's a bit tricky to calculate how many servings this recipe yields, but I would say around 6-8 depending on the success the sauce makes (or not).
6 servings
