Emulsifier Free Vegan Cashew Cream Sauce
Creamy sauces can be a minefield when you're avoiding emulsifiers, since so many store-bought options rely on lecithin, mono- and diglycerides, or other additives to hold everything together. This one skips all of that entirely — the magic is just raw cashews, water, a squeeze of lemon, salt, and a touch of garlic powder. Soaking the cashews in boiling water for 30 minutes is the key step that makes them blend into something genuinely silky and smooth, no chemical shortcuts needed. A high-speed blender does the heavy lifting, and within about 90 seconds you have a sauce that's rich, velvety, and completely clean-label. The consistency is totally adjustable too — keep it thick and spoonable for pasta or casseroles, or thin it out a little for soups and dressings. It's the kind of versatile, fuss-free recipe 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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