Cashew cream sauce. The vegan substitute for cream sauces. Easy to make with minimal ingredients. Use as a dip for vegetables, a base for dressings and mayo, or in addition to other sauces and soups to give a smooth creamy taste and texture.
Jump to RecipeTo make your cashew cream sauce you will first need to soak the cashews. Place the cashews in a bowl and cover with water. Let soak for a minimum of 4 hours or overnight. *If you have a high-speed blender like a Vitamix you can skip the soaking and go straight to blending the cashews.
Drain the water from the cashews and put the cashews in a blender. Add a 1/2 cup of water and blend on high-speed for 2-3 minutes or until completely smooth.
Scrape the sides of the blender down. Add a pinch of salt and 1 teaspoon of lemon juice. Blend again for 10 seconds. If the cashew cream sauce is too thick- add a bit more water and blend again. Taste the cashew cream sauce and adjust the seasoning if necessary.
Serve as a dip or use as an ingredient in another sauce or spread. Store any leftover cashew cream sauce in a mason jar or other airtight container in the refrigerator for up to one week.
Cashew Cream Sauce
Ingredients
- 1 cup raw cashews
- 1/2 cup water
- 1 teaspoon freshly squeezed lemon juice
- salt to taste
Instructions
- Soak the cashews in water for a minimum of 4 hours or overnight. Drain. *If using a high-speed blender you can skip the soaking*
- Place the drained cashews in a blender with a 1/2 cup of water. Blend on high for 2-3 minutes or until completely smooth.
- Scrape down the sides of the blender. Add the lemon juice and a pinch of salt. Blend for 10 seconds more.
- Taste the cashew cream sauce and adjust seasoning. If too thick- add a bit more water and blend.