Pork 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 shortcuts. A splash of lemon juice, a pinch of garlic powder, and a little sea salt are all it takes to give the sauce a bright, savory edge that works across so many dishes. You control the final texture by adjusting the water a tablespoon at a time, so it can go thick and spoonable over pasta or thin and pourable as a soup base or salad dressing. There's nothing here to raise any red flags for those avoiding pork or pork-derived ingredients — just five clean, whole-food pantry staples. It comes together in under an hour and keeps beautifully, making it one of those recipes worth doubling the moment you try it.
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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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