Soy 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. The base is beautifully simple: just raw cashews, a splash of lemon juice, garlic powder, and salt, with no hidden additives or fermented soy products to worry about. A quick 30-minute soak in boiling water is the secret to getting that ultra-smooth, silky texture once everything hits the blender. Blending on high for a full 60 to 90 seconds is what takes it from gritty to genuinely luxurious, so don't rush that step. The consistency is totally in your hands — keep it thick and spoonable for baked dishes, or loosen it up tablespoon by tablespoon for something more pourable. It's the kind of creamy, dairy-free sauce that makes people do a double-take when you tell them what's actually in 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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