Pescatarian Vegan Cashew Cream Sauce

This silky, plant-based cream sauce is proof that you don't need dairy to get that rich, velvety texture you crave on pasta, roasted vegetables, or a hearty grain bowl. Raw cashews are the magic here — soaked until soft, then blended with lemon juice, garlic powder, and a pinch of sea salt into something genuinely luxurious. The quick 30-minute soak is the only real waiting involved, and from there the blender does all the heavy lifting in under two minutes. What makes it especially versatile is the adjustable consistency: keep it thick and spoonable for baked dishes or thin it out with a splash of water for a pourable dressing or soup swirl. Since every ingredient is whole and straightforward, you always know exactly what's going into your food — no mystery additives or hidden animal products to second-guess. It stores beautifully in the fridge, so making a batch ahead means you've got a creamy, satisfying sauce ready to elevate whatever you're cooking throughout the week.

About Fig

Fig 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 →