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How To Make Cashew Cream Sauce

Cashew Cream Sauce is a savory, luscious sauce made simply from soaked cashews and a few simple ingredients. Its a versatile sauce that can be used for anything from pasta to tacos to pastries, you name it!
4.95 from 17 votes
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Course: Sauce or Marinade
Cuisine: American, Healthy Options, Vegan
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6
Calories: 450kcal
Author: Capri Lilly

Ingredients

  • 2 cups cashews
  • 1.5-2 cups water or broth, varies depending on desired thickness of cream
  • 1/2 squeezed lemon (optional)
  • 1 tsp sea salt

Optional Add-Ins

  • Garlicky Cashew Sauce: Add 2-4 cloves raw or roasted garlic
  • Savory Cashew Sauce: Season with black pepper, paprika, dried herbs like thyme and oregano, and onion powder (about 1/2 - 1 tsp of each). You can also add 1-2 cloves of garlic.
  • Cheesy Vegan Cashew Cream Sauce: Add 2-3 tbsp Nutritional Yeast
  • Spicy Cashew Cream Sauce: Add a fresh pepper of choice while blending (jalapeno, serrano, habanero), 1 tsp Cayenne pepper, and 1/2 tsp red crushed pepper flakes
  • Sweet Cashew Cream Sauce: Add 1/2 cup Coconut Cream, 1-2 tsp vanilla Extract, 2-4 tbsp Maple Syrup, and/or 1 tsp cinnamon

Instructions

Hot Soak Method

  • Add raw cashews to a large bowl
  • Bring medium pot of water to a boil (enough water to cover the cashew).
  • Pour the hot water over the cashew and allow the cashews to soak for at least 15 minutes. (up to 30 minutes)
  • After soaking, drain and transfer the cashews to a food processor or blender. Add the water or broth, lemon, and salt to the food processor. Add more water, broth, non-dairy milk, or coconut cream in as needed to reach the desired creamy consistency.
  • Blend in any optional add-ins
  • Use the Cashew Cream as desired. Transfer any remaining cashew cream to an airtight container and store in the fridge for up to 3 days.

Cold Soak Method

  • Add raw cashews to a large bowl and cover the cashews with cold purified water. Allow the cashews to soak at room temperature for 2-3 hours.
  • Drain the cashews when they are done soaking and blend with remaining ingredients.
  • Blend in any optional add-ins
  • Use the Cashew Cream as desired. Transfer any remaining cashew cream to an airtight container and store in the fridge for up to 3 days.

Notes

Nutrition:

  • Serving: makes 2 cups, 6 servings
  • Calories: 450
  • Protein 10.7g
 
  1. The coconut cream is completely optional. I find the cashew cream does not need the addition of coconut cream, but if added it does make the cashew cream extra luscious. 
  2. When blending the cashews with water/broth, be sure to blend thoroughly to achieve a smooth consistency. I blend my cashew cream for at least 1-2 minutes or until I reach a creamy consistency, without any cashew sediment lingering in the sauce. 
  3. Do not oversoak the cashews. Oversoaking causes the cashews to acquire a bitter taste and the water to become slimy, eliminating the flavor from the cashew. If you want to try a longer method of soaking and/or are soaking the cashews overnight, be sure to change the water every 6-8 hours and keep the cashews covered in the fridge.

Nutrition

Calories: 450kcal