Vegan Cashew Cream Sauce
Rich, velvety, and surprisingly simple, this cashew cream sauce is the kind of plant-based staple that earns a permanent spot in your weekly rotation. Raw cashews are soaked in boiling water, then blended with lemon juice, garlic powder, and sea salt until completely smooth — no dairy, no compromise on texture. The result is a sauce that's genuinely luxurious, not just a pale imitation of the real thing. A splash of extra water lets you dial in the consistency, so it works equally well spooned over pasta, stirred into a casserole, or drizzled over roasted vegetables. Every single ingredient is whole and straightforward, which means no hidden animal products or mystery additives to second-guess. This recipe makes four servings, so it's easy to batch and keep on hand for the week ahead.
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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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