Fructose Free Vegan Cashew Cream Sauce
Creamy, silky, and surprisingly versatile, this cashew-based sauce delivers the richness of a classic cream sauce without a drop of dairy. Raw cashews are soaked in boiling water, then blended with lemon juice, garlic powder, and sea salt until the texture is completely smooth — no graininess, no shortcuts. What makes this work so well for fructose-sensitive cooks is the short, clean ingredient list: every component here is naturally low in fructose, so you can enjoy a genuinely indulgent sauce without the digestive worry that comes with many store-bought alternatives loaded with onion, honey, or high-fructose additives. The consistency is totally adjustable — keep it thick for pasta and casseroles, or loosen it up with a splash more water for soups and dressings. A high-speed blender is the real secret weapon, turning those soaked cashews into something that genuinely rivals heavy cream in body and mouthfeel. Once you have a batch ready, you'll find yourself reaching for it all week long.
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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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