This creamy cashew sauce is loaded with heart-healthy, anti-inflammatory fats from avocado oil and cashews, making it a nutritious and delicious topping for a variety of dishes. The monounsaturated fats in this recipe offer a healthier alternative to traditional cream sauces like Alfredo, and it’s easier on the digestive system for those who are sensitive to high-fat dairy. It's perfect for drizzling over salads, roasted vegetables, or using as a dip! 

• 1 cup raw cashews (soaked for at least 4 hours or overnight) 

• ½ cup water (adjust for desired thickness) 

• 2 tablespoons avocado oil (for a richer, creamy texture) 

• 1 tablespoon apple cider vinegar  

• 1 tablespoon chopped shallot  

• 1 teaspoon fresh thyme leaves (sub basil, oregano, or any other herb you have on hand) 

• ½ teaspoon sea salt 

• Pinch of black pepper

1. Drain the soaked cashews and place them in a blender or food processor. 

2. Add the water, avocado oil, apple cider vinegar, chopped shallot, fresh thyme leaves, sea salt, and black pepper. 

3. Blend until the mixture is smooth and creamy. Add more water if you prefer a thinner consistency. 

4. Taste and adjust seasoning if necessary, adding more vinegar for tanginess or salt to enhance flavor.

Enjoy this creamy cashew sauce as a versatile addition to your meals—whether drizzled over grain bowls, spread on sandwiches, or used as a dip, it’s a simple way to add rich flavor and nourishing ingredients to your plate.