Oil-Free Garlic Oregano Cream Sauce
Please use all organic ingredients when possible.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 2-4
- 1 cup Cashews (raw)
- 4 Garlic Cloves
- 3/4 cup Water (see notes)
- 1/2 Lemon (just the juice)
- 2 tsp Oregano
- 1/4 tsp Salt (optional)
Soak cashews in a bowl of room temperature water for 2 hours. Then drain and rinse.
Add all the ingredients into a blender or food processor and blend until smooth and creamy. We don't use a lot of salt so taste it and if you need more, add it and blend again. When you taste this alone, it has a strong garlic taste, but when you add it to pasta it evens out.
This sauce can be stored in the refrigerator for 3-4 days or freeze it for longer.
- This makes a thicker sauce. To thin it out, add more water, but I don't recommend going over 1 cup.
- If you're using a high speed blender like a Vitamix you don't have to soak the cashews beforehand. It just has to be blended a little longer.