Rice Free Vegan Cashew Cream Sauce
Creamy, rich, and completely plant-based, this cashew sauce is the kind of versatile kitchen staple that earns a permanent spot in your weekly rotation. It comes together with just five simple ingredients — raw cashews, lemon juice, garlic powder, salt, and water — so there's nothing hidden or complicated to worry about. A quick soak in boiling water softens the cashews beautifully, and then a high-speed blender does the heavy lifting, turning them into something silky and luxurious in under two minutes. The consistency is entirely in your hands: keep it thick and spoonable for pasta and casseroles, or loosen it up with a splash more water for soups and dressings. For anyone navigating grain sensitivities, this sauce is a dream — no starch thickeners, no fillers, just whole-food creaminess that delivers every time. It's the kind of recipe that makes you wonder why you ever reached for a store-bought cream sauce at all.
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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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