Cashew Cream Buerre Blanc


1/2 of white wine (rosé wine will make the sauce blush as in above photo – lovely for Valentine’s Day)
Juice of one lemon
1 tablespoon finely diced onion or one shallot
1/2 cup of Cashew Cream
2 tablespoons vegan butter
1/2 teaspoon salt
1/4 teaspoon white pepper
Heat a medium saucepan over medium heat.
Add the white wine and lemon juice and bring to a boil.
Add the onions and sauté until the liquid is reduced by half and the onions are soft. Add the cashew cream and bring to a simmer. The sauce will immediately start to thicken. Let it cook a few seconds.
Just before you remove it from the heat add the vegan butter by whisking in one teaspoon at a time.
Remove from heat and use immediately.
Adjust the seasoning with salt and pepper.


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