Name: Creamy Cashew Sauce Recipe
Prep time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1 cup (140g) raw cashews (soaked in cool water overnight or boiled in water for 15 minutes); ½ – ¾ cup (120 – 180 mL) water; 2 cloves garlic, roughly chopped; ½ teaspoon sea salt, plus more to taste; Freshly cracked black pepper to taste; 2 tablespoons nutritional yeast; 2 tablespoons lemon juice; ½ teaspoon onion powder

Jump to Recipe

Introduction

Classic Cashew Cream is a versatile, creamy sauce perfect for adding richness to a variety of dishes. Made from simple ingredients, it offers a dairy-free alternative that’s both delicious and easy to prepare. In just 20 minutes, you can create a smooth, flavorful cream that complements everything from soups to pasta.

A glass jar filled with light beige creamy sauce, thick and smooth in texture, with a spoon lifting some of the sauce above the jar, showing its flowing consistency. The background has a white marbled texture, creating a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (140g) raw cashews, soaked in cool water overnight or boiled in water for 15 minutes
½ – ¾ cup (120 – 180 mL) water
2 cloves garlic, roughly chopped
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper to taste
2 tablespoons nutritional yeast
2 tablespoons lemon juice
½ teaspoon onion powder

Instructions

Step 1: Drain the soaked cashews and rinse them with fresh water.
Step 2: Add the cashews, water, garlic, salt, black pepper, nutritional yeast, lemon juice, and onion powder to a high-powered blender or food processor.
Step 3: Blend on high speed until the mixture is smooth, thick, and creamy. This should take about 2 minutes in a high-powered blender or around 4 minutes in a food processor. Scrape down the sides with a spatula as needed.
Step 4: Taste the cream and adjust the seasonings. Add more salt for saltiness, nutritional yeast for a cheesier flavor, or lemon juice for more acidity.

Tips & Variations

For a thinner consistency, add more water a tablespoon at a time until desired texture is reached.
Use roasted cashews instead of raw for a deeper, nuttier flavor.
Substitute garlic with roasted garlic for a milder, sweeter taste.
Try adding fresh herbs like parsley or chives for a fresh twist.

Storage

Store cashew cream in an airtight container in the refrigerator for up to 5 days. Stir well before using, as it may thicken when chilled. You can also freeze it in portions for up to 2 months; thaw in the fridge and blend briefly to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cashews without soaking?

Soaking or boiling raw cashews softens them, making the cream smoother. Using unsoaked cashews may result in a grainy texture and less creamy consistency.

Is cashew cream suitable for people with nut allergies?

Cashew cream contains tree nuts and is not safe for those with nut allergies. Consider alternatives like sunflower seed cream or tofu-based sauces for nut-free options.