Wheat 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. It comes together from just five simple ingredients — raw cashews, lemon juice, garlic powder, salt, and water — so there's no guesswork about hidden additives or grain-based thickeners sneaking in. A quick soak in boiling water softens the cashews beautifully, and then a high-speed blender does the heavy lifting, producing a sauce that's genuinely silky with no grainy texture left behind. The consistency is totally in your hands: keep it thick and spoonable for pasta or casseroles, or loosen it up tablespoon by tablespoon for soups and dressings. That kind of versatility is rare in a single sauce recipe, and it makes this one worth memorizing. Whether you're drizzling it over roasted vegetables or stirring it into a creamy soup base, the bright hit of lemon and subtle garlic keep every bite from feeling heavy.
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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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