Chestnut Free Vegan Cashew Cream Sauce
Rich, silky, and completely plant-based, this cashew cream sauce is the kind of versatile kitchen staple that makes weeknight cooking feel effortless. A quick soak in boiling water softens the raw cashews just enough so that a high-speed blender can turn them into something genuinely luxurious — smooth, velvety, and free of any graininess. A squeeze of lemon juice and a touch of garlic powder give it a subtle brightness that keeps it from tasting flat, while the salt ties everything together. Because the consistency is fully adjustable with a splash of water at a time, you can dial it in for whatever you're making — thick enough to coat pasta, loose enough to drizzle over roasted vegetables or swirl into soup. Store-bought creamy sauces can be a minefield when you're navigating tree nut concerns, but this one is built from a short, transparent ingredient list with nothing hidden. It comes together in under an hour with minimal hands-on effort, and once you have a jar of it in the fridge, you'll find yourself reaching for it constantly.
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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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