Place soaked cashews into the cup of a high-speed blender. Pour ¾ cup of hot water over raw cashew nuts.
Blend on high until smooth and creamy. It may be necessary to stop and scrape down the sides.
Base white sauce is just cashew nuts and hot water. For savoury recipes I always add 1-2 garlic cloves, a splash of lemon, and salt to taste.
For a thick, spreadable sauce or dip, add less water.
For a thinner, pourable cream/milk or drizzle, add more water a tablespoonful or two at a time until the desired consistency is achieved.
Store leftover sauce in a covered jar in the fridge for up to a week.
Sauce thickens up in the fridge, add 1 tsp of water at a time to thin.