BHA & BHT Free Vegan Cashew Cream Sauce
Rich, velvety, and surprisingly simple, this cashew cream sauce is the kind of kitchen staple that makes plant-based cooking genuinely exciting. It comes together with just five clean ingredients — raw cashews, lemon juice, sea salt, garlic powder, and water — so you always know exactly what's going into it. That matters a lot when you're avoiding preservatives like BHA and BHT, which sneak into a shocking number of store-bought cream sauces, dairy alternatives, and packaged seasonings. A quick soak in boiling water softens the cashews enough that a high-speed blender can turn them into something impossibly smooth and creamy in under two minutes. The consistency is totally adjustable too — keep it thick and spoonable for pasta or casseroles, or loosen it up with a splash more water for soups and dressings. It's the kind of versatile sauce you'll find yourself reaching for all week long.
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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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