Cashew Cream Sauce

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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!

Prep Time5

Total Time5

Course: 30 Minutes or Less, Condiment, Sauce

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 178kcal

Author: Anjali Shah

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)

US Customary - Metric

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.

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