Dairy Free Vegan Cashew Cream Sauce
Rich, velvety, and completely plant-based, this cashew cream sauce is the kind of thing that makes you forget dairy ever existed. A quick soak in boiling water softens the raw cashews just enough so that a high-speed blender can turn them into something impossibly smooth — no graininess, no compromise. The lemon juice adds a subtle brightness that keeps the sauce from feeling heavy, while garlic powder and sea salt round everything out into a deeply savory base. What makes it so versatile is the adjustable consistency: keep it thick and spoonable for pasta or casseroles, or thin it out for soups and dressings. Store-bought cream alternatives often sneak in additives or come with cross-contact concerns, so blending your own from five clean ingredients is a genuinely satisfying workaround. It comes together in under an hour and works beautifully anywhere you'd normally reach for heavy cream or a béchamel.
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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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