Chicken Free Vegan Cashew Cream Sauce
Rich, velvety, and completely plant-based, this cashew cream sauce delivers the kind of luscious texture you'd expect from a dairy-heavy recipe — no animal products required. Raw cashews are the secret weapon here: a quick soak in boiling water softens them just enough so a high-speed blender can transform them into something impossibly smooth. A splash of lemon juice brightens the whole thing, while garlic powder and sea salt give it a savory depth that makes it taste far more complex than a five-ingredient sauce has any right to. The consistency is totally customizable — keep it thick and spoonable for pasta or casseroles, or loosen it up with a little extra water for soups and dressings. It comes together in under an hour with almost zero hands-on effort, making it an easy weeknight staple you'll want to keep in your regular 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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