Cashew White Sauce

Ingredients

• 3/4 cup (100 g) cashews
• 1 1/4 cups (300 ml) hot water
• 2 1/2 tbsp (15 g) nutritional yeast
• 2 garlic cloves, chopped
• 1 tsp (5 g) gluten-free Dijon mustard
• 2/3 tsp (3.5 g) fine salt, plus white pepper
• 1 tbsp (15 ml) lemon juice

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Method

1. Cover the cashews with boiling water and leave for 10 minutes, until softened, or for 4 hours in cold water.
2. Drain, then blend in a blender with the measured hot water, nutritional yeast, garlic, mustard, and salt for a full 2 minutes, until completely smooth.
3. Warm in a pan over low heat for 3–4 minutes, stirring, until it thickens to heavy cream.
4. Off the heat, stir in the lemon juice - added on the heat, it makes the sauce grainy.