This cashew sauce is so simple & delicious and it gets better as you leave it on the fridge since it gets thicker . If you can’t have cows milk, like me, you can use this sauce instead of whipped cream . Use it over french toast, pie or baked pears.
- 1/4 cup – No salt Cashews ( I used organic cashews which tend to be whiter in color)
- 1tsp – Honey
- 1/4 cup – Almond Coconut Milk
- 1/4tsp Vanilla Extract
Calories – Cashews 150 calories, Honey – 20 calories, Almonds & coconut milk 12 calories.
1-Put all the ingredients in a blender. Blend until is creamy. Yields 7tbsp , 26 calories each tablespoon.
As a side note: Since the Almond coconut milk is cold the honey tend to get stuck on the side of the cup and does not blend easy. I take 2tbsp of the milk and mix it with the honey and put it in microwave just for 5-6 seconds , just enough heat for the honey to be completely dissolved. After I add it in the blender.