Serves: 5
Total Calories: 12
Yield: 1 1/4 cups
1. Place the cashews in a small bowl, cover with water, and let soak 8 hours or overnight.
2. Drain the soaked cashews and place in a blender along with the apple juice. Blend about 3 minutes or until very smooth and creamy.
3. Use immediately or refrigerate in a covered container up to four days.
For a Change . . .
* For an orange-flavored version of this sauce, substitute orange juice for the apple juice. Also add a 1/2-inch square of orange peel, if desired.
This Cashew Cream Sauce recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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