Capsaicin 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. It comes together from just five ingredients — raw cashews, lemon juice, garlic powder, salt, and water — so there's nothing hidden in the mix that could cause a reaction for those avoiding capsaicin. That matters more than it sounds, because a lot of store-bought cream alternatives and pre-made sauces sneak in spice blends or chili-derived additives that aren't always obvious on the label. A quick soak in boiling water softens the cashews so your blender can work them into something genuinely silky, with no graininess and no dairy required. You control the final texture by adjusting the water a tablespoon at a time — keep it thick for pasta and casseroles, or loosen it up for soups and dressings. It's the kind of versatile, crowd-pleasing sauce that earns a permanent spot in your weekly rotation.
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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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