Creamy Vegan Cashew Curry Sauce
Whole 30 and paleo approved!
- Prep Time: 2 hours 10 mins
- Cook Time: 0 mins
- Total Time: 2 hours 10 minutes
- Yield: 2 cups 1x
Ingredients
- 2 cups raw cashews
- 1 cup water
- 2 tablespoons lime juice
- 2 cloves garlic
- 1 tablespoon curry powder
- 1/4 cup canned coconut milk (shake can very well before opening and measuring out the coconut milk)
- Pinch red pepper flakes
Instructions
- In a medium bowl, cover your cashews with water and soak for about 2 hours
- Drain the cashews and add to your food processor (or high powered blender)
- To the cashews, add your lime juice, garlic, curry powder, coconut milk, pepper flakes, and some salt. Add 1/2 cup of water and blend until the mixture is very smooth and creamy. Keep adding water until you reach the consistency you want – 1 cup of water was perfect for me
- Season to taste with salt, and store in jars or tupperwares in your fridge!
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2 g
- Sodium: 8 mg
- Fat: 14 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg