Peanut 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 a bright lift from lemon juice and a gentle savory note from garlic powder. The whole thing comes together in a high-speed blender in under two minutes of actual blending time, which makes it feel almost too easy for how good the result is. Because the ingredient list is short and entirely whole-food, you sidestep the "may contain" label anxiety that comes with so many store-bought cream alternatives. Adjusting the consistency is as simple as streaming in a little extra water — keep it thick for a luxurious pasta sauce or loosen it up for a pourable dressing. It's one of those recipes that earns a permanent spot in your weekly rotation the very first time you make it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!