Lupin 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. The base is just five simple ingredients: raw cashews, lemon juice, garlic powder, salt, and water, so there's no guesswork about what's actually in it. For anyone navigating lupin sensitivities, that simplicity is genuinely reassuring, since many store-bought creamy sauces and dairy-free alternatives sneak in legume-based thickeners or flours that can be a real problem. A quick 30-minute soak in boiling water is the secret to getting the cashews soft enough to blend into something impossibly smooth, with no grainy texture left behind. The high-speed blender does the heavy lifting, and you can dial in the consistency yourself — keep it thick and spoonable for baked dishes or loosen it up with a splash more water for a silky drizzle. It's the kind of versatile, fuss-free sauce 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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