Paleo Vegan Vanilla Sauce
Servings 12
This paleo vegan vanilla sauce is cashew-based, maple-sweetened and only takes 5 minutes to make!
Ingredients
- 1 cup (145 grams) raw unsalted cashews
- 1/2 cup (120 ml) water
- 5 tablespoons (100 grams) maple syrup
- seeds from 1/2 vanilla bean
- 1/2 teaspoon vanilla extract
- 2 teaspoons lemon juice plus an additional 1/2 teaspoon or more, if desired
- salt to taste, I used a little less than 1/4 teaspoon but like things salty
Instructions
- To soak the cashews, place them in a large mug, small pot, or some kind of container that's safe to pour boiling water into. Pour enough boiling water over the cashews to cover them. Let them sit 1 1/2 to 2 hours.
- Drain the cashews and place all the ingredients in a high speed blender jar.
- Process on high speed for about 40 seconds or until totally smooth and no chunks remain.
- Add more lemon juice, vanilla and salt, if desired. This doesn't thicken much so it can be served immediately.
- Refrigerate in an airtight container for up to 3-4 days.
Notes
- Please use a high-speed blender as called for in the recipe. I don't believe a food processor will grind the cashews finely enough.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional values were calculated based on 2 tablespoons per serving. The recipe yields just under 1 1/2 cups.
Nutrition
Serving: 2 tablespoonsCalories: 83kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 3mgPotassium: 91mgFiber: 0.4gSugar: 6gVitamin A: 0.05IUVitamin C: 0.4mgCalcium: 13mgIron: 1mgNet Carbs: 9
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