This vegan cashew cream sauce takes only 3 ingredients is a vegan substitute for cream-based sauces. It's quick, easy and healthy!
Once the cashews have sat for 8 hours, drain the water and add them into a high powered blender. Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your blender, this could take some time, and you'll need to stop to scrape down the sides often.
*If you want your sauce thinner, just add more milk!
If you want the sauce less "nutty tasting" just omit toasting the nuts. You can also just use water if you don't want the mild coconut milk flavor.