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–+ servings
cashew cream sauce with vegetables
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Cashew Cream Sauce

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.
Prep Time4 hours
Cook Time0 minutes
Total Time4 hours
Course: Sauces
Cuisine: Vegan
Keyword: cashew cream
Servings: 1 cup
Calories: 714kcal
Author: Kevin

Ingredients

  • 1 cup raw cashews
  • 1/2 cup water
  • 1 teaspoon freshly squeezed lemon juice
  • salt to taste
US Customary - Metric

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.

Nutrition

Calories: 714kcal | Carbohydrates: 39g | Protein: 23g | Fat: 56g | Saturated Fat: 10g | Sodium: 21mg | Potassium: 851mg | Fiber: 4g | Sugar: 7g | Vitamin C: 2mg | Calcium: 48mg | Iron: 8.6mg