Begin by soaking your raw cashews or macadamia nuts in water for at least 2 hours. This step is crucial as it softens the nuts, making them easier to blend and resulting in a creamier sauce. If you’re short on time, you can also use hot water to soak them for 30 minutes.
After soaking, drain and rinse the nuts under cool running water. This helps remove any residual bitterness and ensures the best flavor for your sauce.
In your high-speed blender, combine the soaked cashews, 2/3 cup water, onion powder, and salt. Blend on high until the mixture is completely smooth and creamy. This may take a minute or two, so be patient!
If the sauce is too thick for your liking, add more water a tablespoon at a time until you reach your desired consistency. Taste and adjust the salt if necessary.
You can enjoy the sauce cold or warm it up in a small saucepan over low heat. Stir frequently until heated through. If you’re serving it over pasta, you can mix it with the hot pasta immediately after cooking.
Toss your cooked pasta or vegetables with the Cashew Alfredo Sauce until everything is evenly coated. Serve immediately for the best flavor and texture.
