Caffeine Free Vegan Cashew Cream Sauce
Rich, velvety, and completely plant-based, this cashew cream sauce is the kind of kitchen staple that makes you wonder why you ever reached for a carton of heavy cream. Raw cashews are soaked in boiling water, then blended with lemon juice, garlic powder, and a pinch of sea salt until the mixture is impossibly smooth and silky. The beauty of this sauce is its flexibility — keep it thick and spoonable for pasta and casseroles, or loosen it up with a splash of extra water for soups and dressings. Since every ingredient here is naturally free of stimulants, you can enjoy it any time of day without a second thought. There are no hidden additives or processed ingredients to stress over, just whole foods doing all the heavy lifting. It comes together with minimal effort and stores beautifully, making it a genuinely useful recipe to have in your back pocket 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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