Turmeric 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 — pasta, soups, casseroles, dressings, you name it. The base is beautifully simple: raw cashews soaked in boiling water until soft, then blended with lemon juice, garlic powder, and a pinch of sea salt until impossibly smooth. A quick 30-minute soak is really all the prep work involved, and the blender does the heavy lifting from there. What makes this sauce so versatile is the adjustable consistency — keep it thick and spoonable for baked dishes, or loosen it up tablespoon by tablespoon for something more pourable. For anyone navigating spice sensitivities, this recipe is a genuine find, since so many store-bought cream alternatives and dairy-free sauces sneak in blends that can be hard to vet. Every ingredient here is straightforward and easy to verify, so you know exactly what's going into the bowl. 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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