Rich, velvety, and surprisingly simple, this cashew cream sauce is the kind of recipe that makes you wonder why you ever reached for a store-bought alternative. Raw cashews are soaked in boiling water, then blended with lemon juice, garlic powder, and a pinch of sea salt until the mixture transforms into something luxuriously smooth. The result is a dairy-free cream sauce that works beautifully across a wide range of dishes — thick enough to coat pasta or anchor a casserole, or thinned down to a silky pour for soups and dressings. Every single ingredient here is naturally free from rye and grain-based fillers, so there's no label-scanning required. Many packaged cream sauces and flavor bases sneak in unexpected grain derivatives, but this one keeps things clean and completely transparent. A high-speed blender does the heavy lifting, and the whole process comes together in under an hour with almost no active effort. Keep a batch in the fridge and you'll find yourself reaching for it all week long.
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Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
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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