The holiday season is rapidly approaching, and with it, the need for something to go with pumpkin and apple pies, Christmas puddings and mince pies. This cashew sauce is a great vegan replacement for pouring cream regardless of whether you’re avoiding dairy or not. Make it the day before and leave in the fridge for easy entertaining.
1/2 cup raw cashews
1/2 cup water
5 oz firm tofu (not extra firm)
2 tbsp sugar
1 tbsp maple syrup
pinch of salt
1/4 – 1/2 tsp lemon juice
Put the cashews and water into a blender, and blend sufficiently to immerse the cashews. Leave to soak for 1/2 hour to soften the cashews.
Process the cashews again, then add remaining ingredients including 1/4 tsp of the lemon juice, and blend again until completely smooth.
Check for flavor; adjust the sugar level, and add the rest of the lemon juice if you prefer a slightly tarter cream.
At this point, you can either chill it and use as is, or gently heat in a pan before either eating or chilling. This heating process removes the slightly grainy texture, and the chilling thickens the sauce (pourable at room temperature, more like cream cheez when chilled.)