Ingredients
- 1 cup cashews, 140 grams
- 10 to 12 tablespoons light coconut milk
- Pinch of salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
- Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover the bowl with plastic wrap and refrigerate for 8 hours.
- 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.
- Transfer to a bowl or container, then cover, and refrigerate until ready to use.