Follow these steps for perfect results
Cashews
Raw
Light Coconut Milk
Salt
Preheat oven to 400 degrees F 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 them with plastic wrap and refrigerate for 8 hours.
Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor.
Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce.
Process until smooth, this make take a few minutes.
Cover and refrigerate until ready to serve.
Expert advice for the best results
Soak the cashews longer for an even smoother consistency.
Adjust the amount of coconut milk to reach desired thickness.
Add vanilla extract or maple syrup for added sweetness.
Everything you need to know before you start
5 minutes
Can be made up to 3 days in advance.
Drizzle generously over the dish.
Serve over fruit salads.
Use as a topping for pancakes or waffles.
Pair with chocolate desserts.
Use in savory dishes like curries or stir-fries
Sweet and bubbly, complements the creamy sauce.
Earthy and caffeine-free, a comforting pairing.
Discover the story behind this recipe
Used as a dairy alternative in vegan cuisine worldwide.
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