Dash of sea salt, fresh ground pepper, and whatever else you'd like (I've used Italian seasoning and garlic powder a lot. This time, it was Penzey's Forward Spice). Blend, blend, blend until smooth.
For thicker versions (best as dips and spreads): simply decrease water at the beginning. Start with a half cup, and add as needed. When blending, you will have to stop and scrape the sides more often than when making a "saucey" version. Here's what a thicker version looks like:
This evening, I used the thinner cashew cream sauce to slather slices of oven roasted potatoes and golden beets. Yum!
I will be using the rest of the sauce on a spaghetti squash - which will be baked tomorrow!
Hope you're enjoying your Saturday!