Walnut 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. A quick soak in boiling water softens the raw cashews so they blend into something impossibly silky, with no dairy required and no compromise on that luxurious, creamy texture. A squeeze of lemon juice and a touch of garlic powder give it just enough brightness and depth to taste like something far more complicated than it actually is. For anyone navigating tree nut concerns specifically around walnuts, this recipe leans entirely on cashews, keeping the ingredient list clean and straightforward. The consistency is totally in your hands — keep it thick and spoonable for baked dishes, or loosen it up with a splash of extra water when you need something more pourable. Store-bought cream alternatives can be hit or miss, but blending this up fresh means you know exactly what went in. 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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