Drain and discard the water from the soaked cashews and place the cashews in a blender, along with the rest of the ingredients. Blend until creamy and smooth. The sauce will seem thin but no worries, it will thicken up as it heats up.
Transfer the sauce to a medium-sized saucepan, turn the heat to the lowest possible setting and cook for 10 minutes, stir often so the sauce doesn’t stick to the bottom of the pan.
This sauce is super yummy served over cooked whole wheat or whole grain pasta and topped with steamed broccoli and roasted cherry tomatoes (as photographed).