Vegan Lemon Sauce (5 Ingredients)
This Vegan Lemon Sauce is the perfect addition to so many plant-based meals, including veggies, pasta, salads, burritos or tacos and used in place of sour cream!
Servings: 2 cups
Calories: 55kcal
Ingredients
- 3/4 cup (180g) water
- 1 cup (150g) raw cashews
- 1 teaspoon onion powder
- 4 tablespoons (60g) fresh lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- I use this scale.
Instructions
- Add all of the ingredients to a high-powered blender, like a Vitamix, and blend until completely smooth. If you don't own a powerful blender, you should soak the cashews for several hours or boil them first. Drain them and then proceed.
- After blending, scrape down the sides and blend again. You want it 100% smooth like a heavy cream. It should be super creamy and beautifully tart.
- You can use immediately or chill in the fridge a few hours first. It will thicken up a lot more in the fridge similar to a sour cream texture. The sauce will last about 4 days in the fridge.
- See post above for many uses for this amazing vegan lemon cream sauce.
Nutrition
Serving: 2tablespoons | Calories: 55kcal | Carbohydrates: 3.3g | Protein: 1.5g | Fat: 4.4g | Sodium: 76mg | Fiber: 0.3g | Sugar: 0.6g