Sesame 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 — from pasta and casseroles to soups and grain bowls. It comes together with just five simple ingredients, and a quick soak in boiling water is all it takes to get those raw cashews ready to blend into something silky and luxurious. The high-speed blending process is key here, turning the soaked cashews into a completely smooth, pourable cream with no grainy texture in sight. Store-bought cream alternatives and many bottled sauces can be surprisingly tricky to navigate when you're avoiding sesame, whether from shared facilities or unexpected additives — this homemade version sidesteps all of that with a clean, straightforward ingredient list. The consistency is totally adjustable too, so you can keep it thick and spoonable for baked dishes or loosen it up into a light, drizzleable dressing with just a splash more water. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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