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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.

 

 

 


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