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Cashew Horseradish Cream Sauce

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

From Cooking at Home with Zel

List of Ingredients

1/2 cup (120 ml) raw cashews
1 cup (240 ml) water, divided
3 tablespoons prepared horseradish
3/4 teaspoon salt


Recipe

Combine the cashews and 1/2 cup (120 ml) of the water in the blender.

Process on slow speed for a few seconds, then switch to high speed and blend for a full minute to completely puree the cashews.

Add the remaining 1/2 cup (120 ml) water and blend to a smooth, creamy consistency.

Transfer the cashew sauce to a 1-quart (1 liter) saucepan, add the horseradish and salt, and mix well.

Bring to a boil over medium-high heat, stirring constantly, for about 2 minutes, or until the sauce thickens.

Adjust the heat as needed to prevent burning the
sauce.