Hazelnut 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 — pasta, soups, casseroles, dressings, you name it. It comes together with just five simple ingredients, and a quick soak in boiling water is all it takes to get those raw cashews ready to blend into something silky and luxurious. For anyone navigating tree nut sensitivities, it's worth noting this recipe is built entirely around cashews, with zero hazelnut-containing ingredients in sight — no spreads, no flavored oils, no hidden additions to second-guess. The high-speed blending step is what really makes it sing, turning the soaked cashews into a completely smooth, restaurant-quality cream in under two minutes. A splash of lemon juice adds brightness, garlic powder brings subtle depth, and the consistency is totally adjustable depending on how you plan to use it. Make a batch on the weekend and 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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