Macadamia 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. A quick soak in boiling water softens the raw cashews so they blend into something impossibly silky, with bright lemon juice and a hint of garlic rounding out the flavor. The whole thing comes together in a high-speed blender, and you can dial the consistency up or down just by adding water a tablespoon at a time. For anyone navigating tree nut concerns around macadamias specifically, this sauce leans entirely on cashews, so there's no guesswork about what's actually in it. Store-bought dairy-free cream alternatives can be a minefield of unexpected ingredients, but this one is five simple pantry staples and nothing else. It's the kind of recipe you'll find yourself making on repeat once you realize how much mileage you get out of a single batch.
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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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