Low Iodine Vegan Cashew Cream Sauce
Creamy, rich, and endlessly versatile, this cashew-based sauce delivers the kind of velvety texture that makes you forget it's completely dairy-free. A quick soak in boiling water softens the raw cashews so they blend into something genuinely silky — no graininess, no shortcuts. The short ingredient list is part of what makes this such a smart choice for anyone navigating iodine restrictions, since it skips dairy, seafood, and iodized salt entirely in favor of fine sea salt and a handful of pantry staples. Lemon juice and garlic powder do the heavy lifting on flavor, giving the sauce a bright, savory edge that works beautifully over pasta, stirred into soups, or drizzled over roasted vegetables. You control the final consistency right in the blender, so it can go thick and spoonable or light and pourable depending on what you're making. It's the kind of foundational recipe you'll find yourself reaching for again and again once you realize how many dishes it can elevate.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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