Turkey 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 a bright, savory depth that tastes far more complex than the ingredient list suggests. Because it's built entirely from whole, simple pantry staples, there's zero concern about hidden animal products or processed additives sneaking in. The consistency is completely in your hands — keep it thick and spoonable for pasta or casseroles, or loosen it up with a little extra water for soups and dressings. It's the kind of versatile sauce that earns a permanent spot in your weekly rotation.
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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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