Creamy Lemon Garlic Sauce

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Sauces & Dressings

Prep Time

5 minutes prep/total time

Yields

1 cup

Ingredients

Creamy Lemon Garlic Sauce

1/2 cup raw cashews (soaked & drained)*
2 tablespoons lemon juice
1 tablespoon olive oil
1 head roasted garlic**
1/4 cup + 2 tablespoons water
salt, to taste

Directions

Place in a high-powered Vitamix or blender and blend until smooth (about 1 minute).

All sauces should last about a week or more in the fridge! You can also freeze them for up to 3 months in a tightly sealed glass jar or ice cube trays.

Notes

*To soak cashews, place in a small bowl or jar, and fill with enough water to cover the cashews. Let sit for 30 minutes overnight. The longer they sit, the softer they will be and easier to blend. Once soaked and softened, rinse and drain. If you forget to soak your cashews, you can place them in a small bowl, cover water, and microwave for 1-2 minutes until softened. Drained and then use the same.

**I roasted my garlic ahead of time. To roast garlic, preheat the oven to 375 degrees Fahrenheit. Peel the outer layers of the garlic skin off leaving the cloves still attached and chop off the top of the bulb. Place in aluminum foil and drizzle ½ teaspoon olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.

If needed, you can double the recipe, or add more liquid (which will thin out the sauce some).

Credit

Eat the Gains

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