Ingredients
- 1/2 cup cashew butter, or nut/seed butter of choice (page 67), or bean butter (page 65), or rutabaga butter (page 70)
- 2 teaspoons 100% pure organic lemon juice, or apple cider vinegar, or brown rice vinegar, or coconut vinegar
- Sea salt, to-taste
- 1 cup hot or cold water (to bring to desired thickness)
Method
- Select a 2-cup storage container.
- In bowl of food processor or blender, combine cashew butter, lemon juice, and sea salt; blend until smooth.
- Measure 1 cup water (use cold water for a cold sauce, use hot water for a hot sauce); slowly add water while blending mixture; add water until desired thickness is reached.
Use immediately, or pour into storage container and refrigerate up to 5 days. Servings: 1-1/2 cups. Prep Time: 5 minutes.
Variation
For a much thicker, creamier texture: omit water; add 1 cup hot or cold coconut milk (include fat from lid and can), or milk of choice, or cream of choice; add during step 3.