Mustard 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 — from pasta and casseroles to soups and homemade dressings. The base is beautifully simple: raw cashews soaked in boiling water, then blended with lemon juice, garlic powder, and a pinch of sea salt until impossibly smooth. That short soak is the secret, softening the cashews just enough so a high-speed blender can turn them into something that genuinely rivals dairy cream in texture and richness. For anyone navigating condiment aisles with caution, this sauce is a breath of fresh air — every single ingredient is clean and straightforward, with zero hidden seasonings or spice blends to second-guess. You control the consistency entirely by adjusting the water as you blend, making it thick and spoonable for baked dishes or silky and pourable for lighter applications. It's the kind of versatile, crowd-pleasing 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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