Pecan 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. A quick soak in boiling water softens the raw cashews just enough so that a high-speed blender can turn them into something impossibly smooth — no graininess, no chunks, just pure silky cream. A hit of lemon juice brightens the whole thing, while garlic powder and sea salt give it a savory depth that makes it taste far more complex than five ingredients have any right to be. Because you control the water, you can dial the consistency anywhere from a thick, spoonable pasta sauce to a light, pourable dressing — one recipe, endless uses. Store-bought creamy sauces can be a minefield for anyone avoiding tree nuts like pecans, since shared facilities and blended nut products are common. Here, the only nut in play is cashew, and every ingredient is straightforward and easy to verify. Make a batch on Sunday and you'll find yourself reaching for it all week long.

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