Cashew Cream Sauce (2-Ingredients)

1. Place your cashews in a small bowl and cover them with very hot water.
2. Let the cashews sit in the hot water for 10-15 minutes to soften up.
3. Rinse the soaked cashews in a fine-mesh strainer and transfer them to a high-speed blender.
4. Add the water and sea salt. Place the lid on the blender and process on high for 45-60 seconds, or until the cashews are completely blended and creamy.
5. Pour the sauce into a container with a lid. Serve immediately, or place in the refrigerator for up to 4 days.

Notes:

1. To make a sweet version, add 2 tablespoons of maple syrup (or 2 Medjool dates) and 1/2 teaspoon of vanilla extract.
2. To make a spicy version, add 1/2 teaspoon of chili powder and 1/4 teaspoon ground black pepper.