Cashew Cream Sauce
This sauce is one of the keys to vegan cooking. I use it all the time in a variety of recipes — everything from creamy Alfredo pastas, to chickpea omelets, to tomato pie filling, to vegan hollandaise sauce. Because it’s so versatile, I like to make a bigger, mostly unflavored batch that I can then season in smaller amounts as I use it in recipes. It will keep covered in the refrigerator for the week and it saves me a lot of time (and the hassle of remembering to soak the cashews overnight more often than I need to).
This recipe has only 6 ingredients. It works best with a high-speed blender, but you could also make it in a food processor. As I hinted above, it does require some planning because you will need to soak your cashews overnight. If you can remember to do that, the rest is easy!
Vegan Cashew Cream Sauce
This vegan cashew cream sauce is super versatile and can be used in a number of vegan dishes. I make the base with only mild seasoning so that I can use it in smaller amounts and add specific seasoning according to each recipe.
- 2 c. raw cashews, soaked overnight
- 2 garlic cloves
- 2 T. olive oil
- 1 c. water
- Salt & pepper, to taste
- 2 T. nutritional yeast
- Optional: 1 T. lemon juice (to brighten)
- Optional: Chipotle paste, carrot and tomato paste (for Mexican queso)
- Optional: Dijon mustard (for some tanginess)
- Optional: Italian seasonings (for lasagna or pasta)
- Step 1 Soak your cashews in 4 cups of water overnight. In the morning, drain and rinse the cashews. In your blender or food processor, blend the cashews with the garlic cloves, olive oil, nutritional yeast, water and salt and pepper.
- Step 2 Refrigerate for future use for up to 1 week. If you’re looking for some different flavors include dijon mustard, Italian seasonings and chipotle paste.
Did you make this recipe? What did you think? Did you make any changes?
Don’t forget to strut your stuff! If you’ve made this recipe, post a photo on Instagram with the hashtag #herbivoreskitchen.