I love this nutty, low-carb, creamy sauce that goes with about everything. I enjoy this over zucchini noodles, roasted chicken, or any roasted veggies.
- 2 cups cashews
- 1–2 cloves garlic
- 1 teaspoon salt
- Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
- Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.