Garlic Sauce Recipe

Cashews: These are the base of the sauce, providing a creamy texture when blended.

Water: Used to help blend the cashews into a smooth consistency.

Garlic: Adds a robust and aromatic flavor to the sauce.

Lemon juice: Provides a tangy brightness that balances the richness of the cashews.

Salt: Enhances the overall flavor of the sauce.

When blending the cashews, make sure to use a high-speed blender to achieve a creamy and smooth consistency. If the mixture is too thick, you can gradually add more water until you reach the desired texture. Adding the lemon juice at the end can help brighten the flavors, so taste and adjust accordingly.

• raw cashews - Substitute with sunflower seeds: Sunflower seeds provide a similar creamy texture when blended and are a good nut-free alternative.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the sauce compared to plain water.

• garlic - Substitute with roasted garlic: Roasted garlic offers a milder, sweeter flavor that can add depth to the sauce.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity and can be used in equal amounts.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the sauce.

• To keep your garlic sauce fresh, store it in an airtight container. Glass jars work wonderfully for this purpose.
• Place the container in the refrigerator. The sauce should stay fresh for up to a week.
• If you want to extend the shelf life, consider freezing. Pour the garlic sauce into ice cube trays for easy portioning.
• Once frozen, transfer the cubes to a freezer-safe bag or container. This method allows you to thaw just the amount you need.
• When ready to use, thaw the desired amount in the refrigerator overnight or at room temperature for a few hours.
• For a quicker thaw, place the frozen garlic sauce cubes in a microwave-safe dish and defrost in short intervals, stirring occasionally.
• Always give the sauce a good stir after thawing to restore its creamy consistency.
• Avoid refreezing the sauce once it has been thawed to maintain its flavor and texture.

• Gently reheat the garlic sauce on the stovetop over low heat. Stir continuously to prevent it from sticking or burning. Add a splash of water or lemon juice if it becomes too thick.

• Use a microwave-safe bowl to reheat the sauce in the microwave. Heat in 15-second intervals, stirring in between, until the desired temperature is reached. This method helps maintain the creamy texture of the cashew base.

• For a more even reheating, place the garlic sauce in a heatproof dish and warm it in a preheated oven at 300°F (150°C) for about 10 minutes. Stir halfway through to ensure even heating.

• If you have a double boiler, this is an excellent method to gently reheat the sauce without the risk of burning. Place the sauce in the top part of the double boiler and heat over simmering water, stirring occasionally until warm.

• For a quick fix, you can reheat the garlic sauce in a non-stick skillet over medium-low heat. Stir frequently and add a bit of water or lemon juice if needed to maintain the desired consistency.

• High-speed blender: Essential for blending the soaked cashews and other ingredients into a smooth, creamy sauce.

• Measuring cups: Used to measure the cashews and water accurately to ensure the right consistency.

• Measuring spoons: Necessary for measuring the lemon juice and salt precisely.

• Knife: Needed to peel and chop the garlic cloves before blending.

• Cutting board: Provides a safe surface to chop the garlic cloves.

• Bowl: Used to soak the cashews in water for at least 2 hours or overnight.

• Strainer: Useful for draining and rinsing the soaked cashews before blending.

Soak cashews overnight: Save time by soaking cashews overnight. This way, they are ready to use immediately when you start cooking.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time. It’s a quick and convenient alternative to peeling and chopping fresh cloves.

High-speed blender: Invest in a high-speed blender to ensure a smooth and creamy sauce in less time. It blends ingredients faster and more efficiently.

Batch preparation: Make a larger batch of the garlic sauce and store it in the fridge. This way, you have it ready for multiple meals throughout the week.