Yeast 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. It skips dairy entirely, relying on raw cashews blended with lemon juice, garlic powder, and a pinch of sea salt to build that luscious, creamy texture from scratch. For anyone navigating yeast-related dietary needs, store-bought cream sauces and many dairy alternatives can be surprisingly tricky, often containing hidden fermented ingredients or additives that don't work for everyone. This one keeps things clean and straightforward — just five simple ingredients, nothing fermented, nothing processed. The quick 30-minute soak in boiling water is the secret to getting that ultra-smooth, silky finish in the blender without any gritty bits. You can dial the consistency up or down depending on how you're using it, making it genuinely versatile across a whole week of cooking. Once you have a batch ready to go, 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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