Easy to make, Spicy Cashew Cream sauce is a delicious healthy vegan substitute for mayonnaise and sour cream.
1 cup raw organic cashews
2 cups boiling water
1/2 cup unsweetened almond milk
juice of 1/2 medium-size lemon
2 medium cloves of garlic minced
1 teaspoon salt
1 tablespoon nutrional yeast
2 teaspoons Huy Fong Sambal Oelek Ground Fresh chili paste
Place raw cashews in a bowl and cover with boiling water. Allow to sit for 30 minutes.
Place all ingredients into a small blender such as a Magic Bullet. Process until creamy and smooth. Note, you might need to add a teaspoon or two more of almond milk to achieve creamiest.
Taste, if you would like a little more heat then stir in more chili past.
Place unused cream sauce in an airtight jar in the refrigerator for up to 5 days.