Shellfish 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 so they blend 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 real depth and a savory edge that doesn't taste like it's missing anything. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden seafood-derived additives or worry about cross-contact from processed foods. The consistency is totally in your hands — keep it thick and spoonable for pasta or casseroles, or loosen it up tablespoon by tablespoon for soups and dressings. If you've been skeptical about dairy-free sauces delivering on creaminess, this one is genuinely going to change your mind.
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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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