Put-It-On-Everything Cashew Sauce

basically cashew vinegar herb crudite vegan

Lauren Schaefer

Makes about 2 cups

Source

Ingredients

2 cups raw cashews

1 cup mixed tender herbs, such as parsley, cilantro, dill, and/or basil

2 Tbsp. unseasoned rice or distilled white vinegar

1 Tbsp. kosher salt

Crudités, such as radicchio, carrots, radishes, and batons of bread (for serving)

Method

Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.

Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.

Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.

Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.

Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.