Cinnamon 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. A quick soak in boiling water softens the raw cashews so they blend into something impossibly smooth — no graininess, no shortcuts. Lemon juice adds a gentle brightness, garlic powder brings just enough savory depth, and a pinch of sea salt ties it all together. The consistency is entirely in your hands: keep it thick and spoonable for pasta or casseroles, or loosen it up with a splash more water for soups and dressings. For anyone navigating spice sensitivities, this sauce is a genuine relief — the ingredient list is short, clean, and completely free of warm baking spices that sneak into so many store-bought cream alternatives. It takes about 30 minutes of hands-off soaking and less than two minutes of blending, making it one of the most rewarding sauces you can have in your weekly rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!