Cashew Cream Sauce
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Cashew Cream Sauce is the best creamy sauce for all your vegan recipes. This 4-ingredient creamy sauce made with cashews, lemon juice, and water is a game changer for vegans and anyone looking to swap traditional cream for a plant-based version. And the best part is that it takes 5 minutes to prepare!
Creamy recipes always taste better, so I like to keep a jar of this vegan cream version in the fridge. I throw it into my roasted poblano corn chowder or use it when I’m making a quick fettuccine alfredo sauce on a busy weeknight. It takes just five minutes to make, and since it keeps well in the fridge or freezer, I make extra so I don’t have to start from scratch every time.
This works perfectly in recipes that call for heavy cream, and it’s a much healthier option too. When I use it in creamy dishes for friends who aren’t vegan, they never even notice the difference. The texture and taste are so close to the real thing that no one questions it, and I don’t say a word until after they’ve cleaned their plates.
👩🏽🍳 Why I Love This Recipe
My husband almost always picks cream-based recipes over tomato ones, and I don’t mind at all now that I’ve got this 5-minute cashew cream sauce ready whenever I need it. It makes things so much easier. I’m not running out to grab a carton of heavy cream every time I want to make something creamy, it’s already in the fridge, ready to go.
Did I mention how easy this is to make? It really is. All you need is a high-powered blender. I just blend cashews with water and lemon juice until it reaches the texture I want, then add a little salt and pepper to taste. That’s it. Now I’ve got a creamy, dairy-free sauce that works in any recipe that calls for cream. If you’re not into cashews, you can swap in walnuts or almonds and it still works great.
I made a vegan mushroom risotto a while back using this cashew cream sauce for one of my vegan friends, and she was shocked at how creamy and rich it turned out without any heavy cream. She had always used soy cream in her recipes, but once I shared my sauce with her, she started making it too. She still thanks me for it, and now I’m passing it on to you. Try it out and let me know, do you think it’s better than heavy cream?
🥘 Ingredients
This smooth and savory vegan cream sauce is one I make all the time, and the best part is it only takes a handful of simple plant-based ingredients. Here’s what I throw in to make it:
Cashews: I use raw, unsalted cashews as the base because they make the sauce rich and creamy. If you’re allergic or just want to switch things up, there are other nuts like walnuts and almond that work too.
Water: I start with one cup of water and add more if I want the sauce thinner.
Lemon juice: I like using fresh lemon juice for the best flavor. Bottled works too if that’s all I have on hand.
Salt and Pepper: I stick with basic seasoning to keep the sauce simple but still flavorful. I adjust the amount depending on the recipe I’m using it in.
🔪 How To Make
Making this vegan cashew sauce has been one of the smartest things I’ve added to my kitchen routine because I use it in so many of my recipes. It’s quick, easy, and works with almost anything. Here’s how I make it:
Blend the ingredients: I add all the ingredients to my high-powered blender, like a Vitamix or Blendtec. Then I blend on high until the sauce is completely smooth and creamy.
Store the sauce: I pour the finished sauce into a clean glass jar or an airtight container. Then I pop it in the fridge until I’m ready to use it.
💭 Expert Tips
My #1 Secret Tip for making this cashew cream sauce is to start with less water and only add more if I need it while blending. I’ve made the mistake of adding too much at the beginning, and the sauce turned out runny when I really wanted it thick for pasta. Now I blend first, then add a little water at a time until it’s perfect.
Other Tips To Keep In Mind:
- Soak the cashews if needed: If I’m not using a high-powered blender, I soak the cashews in warm water for at least 4 hours or overnight. This helps them blend up smoother and gives the sauce a better texture.
- Boil the cashews for a quick shortcut: When I forget to soak them, I just boil the cashews for 20 to 30 minutes. It softens them up quickly so they’re still easy to blend.
- Taste before storing: I always give it a taste before pouring it into a jar. If it needs a bit more salt or lemon juice, I add it right at the end.
- Let it chill: Once it’s in the fridge, the sauce thickens a little more. I give it a quick stir before using it again.
- Use it plain or flavored: I often leave the base sauce plain so it works in any dish, but when I know I’m using it for something specific, I might blend in garlic, onion powder, or herbs right away.
📖 Variations
What I love about cashew cream is how easy it is to switch up the flavor depending on what I’m making. I just toss in a few extras while blending and it turns into something totally new. Here are a few things I like to mix in when I want to change it up.
Garlic: I like adding 1 to 2 cloves of raw garlic for a stronger kick or a few roasted cloves for a more mellow flavor. It gives the sauce an alfredo-like taste that works great in pasta dishes.
Nutritional yeast: I usually add about 2 tablespoons when I want a cheesy flavor without using actual cheese. It blends in perfectly and makes the sauce taste richer.
Walnuts: Sometimes I swap in 1 cup of walnuts for the cashews or use half and half. The flavor is a little bolder but still creamy and delicious.
Almonds: I’ll use almonds if I’m making something like a ricotta, but in sauces, I only use them when I’m okay with their stronger taste. I use about 1 to 1½ cups when I do.
🍽 Serving Suggestions
What’s great about this healthy cashew cream sauce is how easy it is to use in so many of my recipes. I mix it into my mushroom stroganoff or stir it into a vegan mushroom risotto when I want something creamy without the dairy. It’s a sauce I always have ready because I know I’ll find a way to use it.
Pasta dishes like my kid’s favorite healthy vegetable lasagna or a vegan mushroom pasta are perfect for swapping out milk with this cashew cream sauce. I also swirl it into my creamy vegan baked potato soup to make it extra thick and satisfying. Yum!
🧊 Storage Directions
Refrigeration: I store the finished sauce in an airtight container and keep it in the fridge for up to 5 days.
Freezing: I freeze extra cashew cream in small containers or ice cube trays for up to 3 months. When I’m ready to use it, I let it thaw in the fridge overnight.
Reheating: I don’t usually heat it directly, but if I need it warm for a recipe, I gently reheat it on the stove or in the microwave. If the texture looks off, I just give it a quick blend to smooth it back out.
❓Recipe FAQs
Can I use roasted or salted cashews?
I don’t use roasted or salted cashews for this recipe because they change the flavor and texture. Raw, unsalted cashews are much better for getting that mild and creamy base that works in lots of recipes.
Is there a nut-free version?
If you’re avoiding nuts, you can try using sunflower seeds or silken tofu instead of cashews. I haven’t tested those options myself, but I’ve heard they can work. I usually stick with cashews because the texture and flavor turn out just right.
How can I make it taste more like alfredo sauce?
To get that creamy alfredo flavor, I blend in a few roasted garlic cloves and a couple tablespoons of nutritional yeast. It gives the sauce a cheesy and savory taste that’s perfect for pasta dishes.
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📋 Recipe Card
Cashew Cream Sauce
My Cashew Cream Sauce is the best creamy sauce for all your vegan recipes. This 4-ingredient creamy sauce made with cashews, lemon juice, and water is a game changer for vegans and anyone looking to swap traditional cream for a plant-based version. And the best part is that it takes 5 minutes to prepare!
Servings: 8
Calories: 178kcal
Ingredients
- 2 cups raw cashews (see note)
- 1 cup water , plus more for desired consistency
- 2-3 teaspoons fresh lemon juice , start with 2 and add more for desired taste
- 1/4 teaspoon sea salt
- ground black pepper , to taste (optional, see note)
Optional alternative:
- 1 cup walnuts , sub this for 1 cup of the cashews (see note)
Instructions
- Put all ingredients (except the pepper) into a high speed blender and blend on high until smooth and creamy.
- Add more water or salt to get the flavor and consistency you want.
- Add pepper if using and pulse to incorporate.
Notes
- My #1 Secret Tip for making this cashew cream sauce is to start with less water and only add more if I need it while blending. I’ve made the mistake of adding too much at the beginning, and the sauce turned out runny when I really wanted it thick for pasta. Now I blend first, then add a little water at a time until it’s perfect.
- Soak the cashews if needed: If I’m not using a high-powered blender, I soak the cashews in warm water for at least 4 hours or overnight. This helps them blend up smoother and gives the sauce a better texture.
- Boil the cashews for a quick shortcut: When I forget to soak them, I just boil the cashews for 20 to 30 minutes. It softens them up quickly so they’re still easy to blend.
- Taste before storing: I always give it a taste before pouring it into a jar. If it needs a bit more salt or lemon juice, I add it right at the end.
- Let it chill: Once it’s in the fridge, the sauce thickens a little more. I give it a quick stir before using it again.
- Use it plain or flavored: I often leave the base sauce plain so it works in any dish, but when I know I’m using it for something specific, I might blend in garlic, onion powder, or herbs right away.
Nutrition
Calories: 178kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 70mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 12mg | Iron: 2.2mg
