Cashew Cream Sauce

Cashew Cream Sauce

A silky, dairy-free sauce blended from soaked cashews until rich and pourable.

Total 4 hr Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Soaked raw cashews blend with garlic, lemon, and nutritional yeast into a smooth, rich sauce that stands in for cream or cheese sauces. It works over pasta, roasted vegetables, or grain bowls, and keeps well in the refrigerator for easy weeknight use.

Ingredients

  • 1 1/2 cups raw cashews
  • 1 cup water, plus more as needed
  • 2 tablespoons lemon juice
  • 2 cloves garlic, peeled
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder

Method

  1. Place the raw cashews in a bowl and cover with hot water. Soak for 4 hours at room temperature, or overnight in the refrigerator, until softened.

  2. Drain and rinse the soaked cashews well under cold water.

  3. Add the cashews, 1 cup water, lemon juice, garlic, nutritional yeast, salt, and onion powder to a high-speed blender.

  4. Blend on high for 1 to 2 minutes, scraping down the sides as needed, until completely smooth and creamy.

  5. Check consistency and blend in additional water, 1 tablespoon at a time, until the sauce reaches a pourable, nappe consistency.

  6. Taste and adjust salt or lemon juice as needed. Use immediately or transfer to an airtight container and refrigerate.

Rate this recipe

★ 4.6 (1)

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    Cashew Cream Sauce

    Soaked raw cashews blend with garlic, lemon, and nutritional yeast into a smooth, rich sauce that stands in for cream or cheese sauces. It works over pasta, roasted vegetables, or grain bowls, and keeps well in the refrigerator for easy weeknight use.

    4 hr 16 oz 110 cal

    Ingredients

    • 1 1/2 cups raw cashews
    • 1 cup water, plus more as needed
    • 2 tablespoons lemon juice
    • 2 cloves garlic, peeled
    • 1 tablespoon nutritional yeast
    • 1/2 teaspoon salt
    • 1/4 teaspoon onion powder

    Method

    1. 1

      Place the raw cashews in a bowl and cover with hot water. Soak for 4 hours at room temperature, or overnight in the refrigerator, until softened.

    2. 2

      Drain and rinse the soaked cashews well under cold water.

    3. 3

      Add the cashews, 1 cup water, lemon juice, garlic, nutritional yeast, salt, and onion powder to a high-speed blender.

    4. 4

      Blend on high for 1 to 2 minutes, scraping down the sides as needed, until completely smooth and creamy.

    5. 5

      Check consistency and blend in additional water, 1 tablespoon at a time, until the sauce reaches a pourable, nappe consistency.

    6. 6

      Taste and adjust salt or lemon juice as needed. Use immediately or transfer to an airtight container and refrigerate.