Black Pepper 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 — from pasta and casseroles to soups and grain bowls. The base is beautifully simple: raw cashews soaked in boiling water until soft, then blended with lemon juice, garlic powder, and sea salt into something impossibly smooth. For anyone avoiding black pepper, this recipe is a genuine win because the seasoning is clean and intentional — there's no pepper hiding in a spice blend or pre-made base, just ingredients you can see and control. A quick 30-minute soak and 90 seconds in a high-speed blender is genuinely all it takes to get a sauce with a silky, restaurant-quality texture. You can dial the consistency up or down by adding water a tablespoon at a time, so it works thick and spoonable over baked dishes or thin and pourable as a creamy dressing. It's the kind of versatile sauce that earns a permanent spot in your weekly rotation once you realize how many meals it upgrades.

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