Celery Free Vegan Cashew Cream Sauce

Rich, velvety, and surprisingly simple to pull together, this cashew cream sauce is the kind of kitchen staple that quietly transforms everything it touches. Raw cashews are soaked in boiling water, then blended with lemon juice, garlic powder, and a pinch of sea salt until the result is impossibly smooth — no dairy, no fuss, no celery or celery-derived ingredients anywhere in sight. That last point matters more than you might think, since many store-bought cream sauces and flavor bases sneak in celery seed or celery salt as a background seasoning. Here, every ingredient is straightforward and easy to verify, so you can cook with real confidence. The consistency is completely adjustable: keep it thick and spoonable for pasta and casseroles, or loosen it up with a splash more water for soups and dressings. A high-speed blender is the real hero of the process, turning humble cashews into something that genuinely rivals heavy cream in body and richness. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.

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