5-Ingredient Blender Cashew Cream Sauce

Ingredients:

• 0.5 cup cashew cream paste
• 1/4 cup freshly squeezed lemon juice
• 2 small cloves garlic, crushed
• 2 teaspoons Dijon mustard
• 2 tsp hot sauce + more to taste

Preparation:

1. Combine cashew butter, lemon juice, garlic, mustard, hot sauce, and 1/3 cup warm water in a blender and blend on high speed until smooth, scraping down the sides of the blender with a rubber spatula.
2. The sauce should be the consistency of thick pancake batter. If it's too thick, add more water, 1 tablespoon at a time, and whisk until the desired consistency is reached. The amount of water will depend on the thickness of the specific cashew butter you'll be using.
3. Transfer to a bowl. Season with salt and hot sauce to taste. Refrigerate the sauce, tightly covered, for up to 5 days.