Cashew nut sauces are an easy and delicious way to incorporate cashew flavors into your food, whether they’re homemade or with a store-bought recipe.
This post will help you create a creamy, delicious, and versatile cashew sauce.
I will show you how to add cashew toppings, such as roasted nuts, to make it even creamier.
Cashew Nut Sauce Ingredients 2 tablespoons unsalted butter, softened 1/4 cup raw cashews, rinsed and dried 1 cup cashew cream 1 tablespoon cashew milk 1/2 teaspoon salt 1/3 cup chopped fresh rosemary, leaves only 1/8 teaspoon ground cloves, ground 1/16 teaspoon ground cinnamon 1/6 teaspoon ground ginger, ground, to taste 1/5 teaspoon ground black pepper 1 cup packed cashews Directions Melt butter in a large saucepan over medium-high heat.
Add cashews and cook until tender, about 10 minutes.
Add cream, milk, salt, and cloves.
Reduce heat to low and simmer, stirring occasionally, until sauce is thick and thickened, about 20 minutes.
Stir in remaining ingredients and reduce heat to medium low.
Reduce to a simmer and cook, stirring constantly, until smooth and creamy, about 15 minutes.
Remove from heat and transfer to a bowl.
Let cool slightly before making cashew pesto.
For the cashew topping, whisk together cashew cheese and rosemary.
Whisk until smooth.
In a medium bowl, whisk cream and salt together until smooth, about 3 minutes.
Spoon over the cooled cashew paste and spread on top of the pesto, scraping up the sauce with a spatula.
Notes I use fresh rosebuds in the pestos, but you can also use fresh cashews.
I used one large cashew root, but if you have some smaller cashews you can use up to 2.
If you don’t have fresh cashew stems, you can add them in.
You can use any type of fresh, unsalted cashews that are fresh and free of salt, sugar, or artificial flavorings.
I also used 1/7 cup dried rosemary for the cashews in this recipe, but this could easily be replaced with 1/9 cup dried.
You could also substitute 1/15 cup dried mint or 1/10 cup dried parsley for the rosemary in this pesto if you like.
All images and text © Gimme Some Oven