Coconut 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 — from pasta and casseroles to soups and grain bowls. The base is beautifully simple: raw cashews soaked in boiling water, then blended with lemon juice, garlic powder, and salt until silky smooth. That quick 30-minute soak is the real secret, softening the cashews so your blender can work them into a cream with zero graininess. A splash of lemon keeps it bright and balanced, cutting through the natural richness so it never feels heavy. Because you control the water, you can dial the consistency from thick and spoonable to a loose, pourable drizzle — one sauce, endless applications. There's no coconut milk or coconut cream anywhere in sight, which makes this a genuinely safe swap for anyone navigating recipes that typically sneak in tropical ingredients for creaminess. Five ingredients, one blender, and you've got a 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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