Fish 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 silky — no dairy, no fish-derived ingredients, no hidden surprises. Lemon juice adds a gentle brightness, garlic powder brings depth, and a pinch of sea salt ties it all together in a way that feels far more complex than five ingredients have any right to. Many store-bought cream sauces and dairy alternatives sneak in unexpected additives, so making your own means you know exactly what's going in the bowl. The consistency is totally adjustable — keep it thick and spoonable for pasta and casseroles, or loosen it up for soups and dressings with a splash of extra water. A high-speed blender does the heavy lifting here, turning a handful of nuts into something genuinely luxurious in under two minutes of actual blending time. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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