A versatile spicy cream sauce to use as a base or on top of some of your favorite foods.
Place all ingredients into a small blender (I used a magic bullet for this job). Blend until creamy, taste for flavor adding extra chili sauce if needed.
Thin with water to desired consistency using one tablespoon at a time. If you find it’s too watery add a few cashews and blend again until smooth.
Store leftovers in an airtight container in the refrigerator for up to 6 days.
Makes about 2/3 cups.
Quick soak your cashews: To soak your cashew fast, simply place them in hot water for 5 minutes, drain and use accordingly.
I also didn’t add in any salt but feel free to add salt to taste.
Lastly, I usually use 1 tablespoon of lemon juice in my cashew creams but didn’t add any in this recipe, I didn’t feel it needed either. You may try adding 1 tablespoon if you have it on hand for another layer of flavor.
Serve however you like! I hope you find many uses for this sauce. I have many in mind and will be sharing within the recipes as they come up.
RECOMMENDED EQUIPMENT: I love my NutriBullet (affiliate links) for small jobs like this. It’s small, easy to clean, and does a great job!
Edit: I’ve updated the ingredients, making it double of what it originally was so it can be made in a larger blender or food processor. Plus you may have a little extra leftover for another use!