Beef Free 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. A quick soak in boiling water softens the raw cashews so they blend into something impossibly smooth — no graininess, no shortcuts. A splash of lemon juice and a pinch of garlic powder give it just enough brightness and depth to taste like something far more complicated than it actually is. The consistency is totally in your hands: keep it thick and spoonable for pasta or casseroles, or loosen it up with a little extra water for soups and dressings. It's the sort of sauce that makes you wonder why you ever reached for a dairy-based alternative in the first place. Five simple pantry ingredients, one blender, and about 40 minutes stand between you and a creamy, crowd-pleasing sauce that works across dozens of dishes.
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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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