Low Sugar Vegan Cashew Cream Sauce
Rich, velvety, and completely plant-based, this cashew cream sauce is the kind of kitchen staple that quietly transforms everything it touches — pasta, soups, casseroles, dressings, you name it. It's built from just five clean ingredients, and not a single one contains added sugar, which makes it a genuinely versatile base you can reach for without second-guessing the label. A quick soak in boiling water softens the raw cashews so they blend into something impossibly silky, with bright lemon juice and a hint of garlic rounding out the flavor. The real magic happens in the blender — a full 60 to 90 seconds on high speed is what takes it from gritty to glossy and smooth. You can dial in the consistency yourself, keeping it thick and spoonable for heartier dishes or loosening it up with a splash of water for something more pourable. It's the kind of sauce that makes people ask what's in it, and the answer is refreshingly simple.
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Learn more →Ingredients
4 servings
- 1 cup raw cashews
- ½ cup water, plus more to adjust consistency
- 1 tbsp lemon juice
- ½ tsp fine sea salt
- ¼ tsp garlic powder
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
- 2
Transfer the drained cashews to a high-speed blender. Add the 1/2 cup water, lemon juice, salt, and garlic powder.
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